American Cookbook: A Timeless Collection of American Recipes

Table of contents :
Table of Contents
Classical American Burger I
Classical American Burger II
Authentic Texas Chili
San Antonio Jambalaya
Gumbo
Classical American Burger III
Cajun Turkey Stew
Easy American Potato Salad
Jalapeno Poppers
Real American Baked Macaroni and Cheese
Texas Oven Roasted Squash
Beef Brisket
Sausage, Wild Rice Stuffing
Sausage Celery Stuffing
Classical Meatless Stuffing
Crock Pot Style Mash Potatoes
Creamy Ranch Mashed Potatoes
Milky Yukon Mashed Potatoes
Classical American Style Fried Chicken Cutlets
Classical Fried Chicken
Crispy Paprika Chicken
Cultural Spicy Chicken
Asian American Chicken Thighs
Honey Mustard Chicken
Soy Sauce and Parsley Chicken
American Dinner Chicken and Potatoes
Indian Style Chicken Thighs
Mexican Fajitas
Fried and Baked Chicken Thighs
Buffalo Wings I
Buffalo Chicken Sandwich
Buffalo Pizza
Florida Style Pierogi
Emily’s Marsala
Panhandle Seafood Sampler
Authentic Cuban Sandwich II
Classical Spanish Beef Patties
Pastelon
Bistec Encebollao
Tostones
Key West Chowder
Parmesan Bits
Florida Style Pierogi
Emily’s Marsala
Panhandle Seafood Sampler
Sesame Orange Salmon
Floridian Fillet
Green Onion Sandwich
Loco Moco
Huli Huli
Tropical Ginger Stew
Honolulu Stew
Hawaiian Casserole
Spam Sushi
Sweet Pepper Meatballs
Hawaiian Bacon BBQ Burgers II
Wednesday’s Cajun Casserole
Cajun Vermicelli
Fat Tuesday Pecans
Mardi Gras Fritters
Louisiana Chicken Wings
Grilled Lamb Kabobs with Ranch Sauce
Red Rice and Beans
Saint Claude Quiche
Creole Penne
Cajun Gumbo
Mi Tiga’s Stew
Huevos Rancheros
How to Make Chimichangas
Vegetarian Mesa Quesadillas
Quesadillas Sedona
Arizona City Sirloin
Fried Bread from Arizona
Old Ranch Road Salad
Baked Burritos
Rosa's Sopapillas
Lake Lure Red Potato Stew
Annie's Grits
Handmade Carolina Hot Sauce
Hot Dinner Bread
Peanut Butter Bacon Sandwich
Dove's Cove Potatoes
Banana Mayo Sandwich
Tennessee Tilapia
BBQ Sirloin Nashville Style
Tennessee Mac and Cheese
Catfish Lunch Box
Black Bean Shoe Peg Salad
How to Make Collard Greens
Chicken Tenders Tennessee Style
Sweet Onions and Okra
Fresh Blueberry Iced Tea
Mexican Pizzas
Flaming Beef Roast I
Flaming Beef Roast II
Crab Salad
California Breakfast Drink

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American Cookbook A Timeless Collection of American Recipes

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Table of Contents Classical American Burger I 9 Classical American Burger II 12 Authentic Texas Chili 13 San Antonio Jambalaya 14 Gumbo 15 Classical American Burger III 16 Cajun Turkey Stew 17 Easy American Potato Salad 18 Jalapeno Poppers 19 Real American Baked Macaroni and Cheese 22 Texas Oven Roasted Squash 23 Beef Brisket 25 Sausage, Wild Rice Stuffing 26 Sausage Celery Stuffing 27 Classical Meatless Stuffing 28 Crock Pot Style Mash Potatoes 29 Creamy Ranch Mashed Potatoes 32 Milky Yukon Mashed Potatoes 33 Classical American Style Fried Chicken Cutlets 34 Classical Fried Chicken 35 Crispy Paprika Chicken 36

Cultural Spicy Chicken 37 Asian American Chicken Thighs 38 Honey Mustard Chicken 39 Soy Sauce and Parsley Chicken 42 American Dinner Chicken and Potatoes 43 Indian Style Chicken Thighs 44 Mexican Fajitas 45 Fried and Baked Chicken Thighs 46 Buffalo Wings I 47 Buffalo Chicken Sandwich 48 Buffalo Pizza 49 Florida Style Pierogi 52 Emily’s Marsala 53 Panhandle Seafood Sampler 54 Authentic Cuban Sandwich II 55 Classical Spanish Beef Patties 56 Pastelon 57 Bistec Encebollao 58 Tostones 59 Key West Chowder 62 Parmesan Bits 63 Florida Style Pierogi 64

Emily’s Marsala 65 Panhandle Seafood Sampler 66 Sesame Orange Salmon 67 Floridian Fillet 68 Green Onion Sandwich 69 Loco Moco 72 Huli Huli 73 Tropical Ginger Stew 74 Honolulu Stew 75 Hawaiian Casserole 76 Spam Sushi 77 Sweet Pepper Meatballs 78 Hawaiian Bacon BBQ Burgers II 79 Wednesday’s Cajun Casserole 82 Cajun Vermicelli 83 Fat Tuesday Pecans 84 Mardi Gras Fritters 85 Louisiana Chicken Wings 86 Lamb Kabobs w Ranch Sauce 87 Red Rice and Beans 88 Saint Claude Quiche 89 Creole Penne 92

Cajun Gumbo 93 Mi Tiga’s Stew 94 Huevos Rancheros 95 How to Make Chimichangas 96 Vegetarian Mesa Quesadillas 97 Quesadillas Sedona 98 Arizona City Sirloin 99 Fried Bread from Arizona 102 Old Ranch Road Salad 103 Baked Burritos 104 Rosa's Sopapillas 105 Lake Lure Red Potato Stew 106 Annie's Grits 107 Handmade Carolina Hot Sauce 108 Hot Dinner Bread 109 Peanut Butter Bacon Sandwich 112 Dove's Cove Potatoes 113 Banana Mayo Sandwich 114 Tennessee Tilapia 115 BBQ Sirloin Nashville Style 116 Tennessee Mac and Cheese 117 Catfish Lunch Box 118

Black Bean Shoe Peg Salad 119 How to Make Collard Greens 122 Chicken Tenders Tennessee Style 123 Sweet Onions and Okra 124 Fresh Blueberry Iced Tea 125 Mexican Pizzas 126 Flaming Beef Roast I 127 Flaming Beef Roast II 128 Crab Salad 129 California Breakfast Drink 130

Classical

American Burger I

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 8 Calories 229 kcal Carbohydrates 3.5 g Cholesterol 82 mg Fat 18.2 g Protein 12.1 g Sodium 247 mg

Ingredients 1 lb ground beef 1 slice bread, crumbled 1 egg 2 tbsps prepared mustard 3 tbsps Worcestershire sauce

garlic salt to taste salt and pepper to taste

Directions 1. Take out a large bowl and mix beef, egg, Worcestershire sauce and mustard. 2. Now make 8 patties and also add some salt, pepper and garlic (salt according to your taste). 3. Now cook these patties in a skillet that is over medium heat for about 15 mins to reach the required tenderness.

Classical American Burger I

9

CLASSICAL

American Burger II (Spicy Chili Burger)

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 232 kcal Carbohydrates 1.1 g Cholesterol 70 mg Fat 16.4 g Protein 19.1 g Sodium 67 mg

Ingredients 1 tsp ground cumin 2 tbsps chopped fresh cilantro 1 tsp crushed red pepper flakes 1 fresh habanero pepper, seeded and minced (optional) 1 small fresh poblano chile pepper,

seeded and minced 2 fresh jalapeno peppers, seeded and minced 2 tsps minced garlic 2 lbs ground beef

Directions 1. Set grill or grilling plate at medium heat and put some oil before continuing. 2. Take out a large bowl and mix beef, jalapeno peppers, poblano pepper, garlic, red pepper flakes, cilantro, habanero pepper and cumin. 3. Make burger patties from this mixture and cook them on the heated grill for about 5 mins each side. 4. NOTE: If using a grilling plate then increase the cooking time of the meat until your appropriate tenderness has been achieved.

12

Classical American Burger II

Authentic

Texas Chili

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 675 kcal Fat 49.1 g Carbohydrates 12.4g Protein 42.4 g Cholesterol 168 mg Sodium 351 mg

Ingredients 4 slices turkey bacon, diced 2 onions, diced 8 cloves garlic, diced 2 tsps dried oregano 1 tsp cayenne pepper 3 tbsps paprika 1/3 C. chili powder 1 tbsp cumin

4 lbs boneless beef chuck or rump, cut into 1/2-inch cubes 5 3/4 C. water 4 canned Chipotle peppers in adobo sauce, seeded and minced 2 tbsps cornmeal

Directions 1. Fry your bacon in a big pot then add in the garlic and onions. Cook the onions until they are soft in the drippings then add in: cumin, oregano, chili powder, cayenne, and paprika. 2. Cook the spice for 40 secs then add in: cornmeal, beef, chipotle, and water. 3. Get everything boiling. 4. Once the mix is boiling, reduce the heat, and cook everything for 3 hrs. 5. At this point your stew should be thick and the beef should be soft. 6. Enjoy.

Authentic Texas Chili

13

SAN ANTONIO

Jambalaya

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 400 kcal Fat 12.4 g Carbohydrates 53.1g Protein 17.3 g Cholesterol 23 mg Sodium 1541 mg

Ingredients 2 tbsps olive oil 1 C. diced onion 1/2 C. diced green bell pepper 1/2 C. diced celery 1 1/2 tsps diced garlic 1 C. converted long-grain white rice 4 oz. smoked sausage, cut into slices 4 oz. cooked ham, cut into bite-size pieces

2 (10 oz.) cans diced tomatoes with green chili peppers 1 C. chicken broth 1/4 tsp dried thyme 1 bay leaf 2 (15 oz.) cans ranch-style beans, undrained

Directions 1. Stir fry the following until the onions are see through: onions, celery, and green peppers. 2. Then add in the garlic and cook the mix for 2 more mins before adding the ham, sausage, and rice. 3. Toast the rice for 4 mins then add the cans of tomatoes, broth, bay leaf, and thyme. 4. Get everything boiling, place a lid on the pot, and cook the mix for 27 mins. 5. Now add the beans and get everything hot. 6. Enjoy.

14

San Antonio Jambalaya

Gumbo

Prep Time: 20 mins Total Time: 3 hrs 55 mins Servings per Recipe: 10 Calories 437 kcal Fat 32.2 g Carbohydrates 14.5g Protein 21.4 g Cholesterol 67 mg Sodium 873 mg

Ingredients 1 (3 lb) whole chicken 1/2 C. all-purpose flour 1/2 C. vegetable oil 1 (10 oz.) package frozen chopped onions 1 (10 oz.) package frozen green bell peppers 5 stalks celery, finely chopped 1 tbsp Cajun seasoning (such as Tony Chachere's), or to taste

2 whole bay leaves 1 (28 oz.) can diced tomatoes 1 lb fully-cooked smoked beef sausage (such as Hillshire Farm(R)), sliced 1 (10 oz.) package frozen sliced okra salt and black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Boil your water and salt, then simmer your chicken in it for 1 hr until fully cooked. Take the chicken out from the water and cut it in half to cool faster. Keep the water the chicken was cooked in. Once the chicken is no longer hot take off the meat from the bones. Now get a big pan and mix: veggie oil and flour together to form a roux. Make this roux with a low level of heat and constantly stir it for about 22 mins until it becomes brown. 7. Once it is brown add in: bay leaves, onions, Cajun seasoning, celery and bell peppers. 8. Again with a low heat let the veggies simmer for 40 mins. 9. Now add the chicken broth (the boiled water), sausage, and diced tomatoes. 10. Let the contents simmer for 1 more hr. 11. Now add in your meat from the chicken and your okra and let everything simmer for 50 more mins. 12. Enjoy your gumbo. Gumbo

15

CLASSICAL

American Burger III (Texas Style)

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 714 kcal Fat 49.1 g Carbohydrates 28.5g Protein 38.3 g Cholesterol 132 mg Sodium 1140 mg

Ingredients 1/2 C. mayonnaise 1 tsp Cajun seasoning 1 1/3 lbs ground beef sirloin 1 jalapeno pepper, seeded and diced 1/2 C. diced white onion 1 clove garlic, minced 1 tbsp Cajun seasoning 1 tsp Worcestershire sauce 4 slices pepperjack cheese

4 hamburger buns, split 4 leaves lettuce 4 slices tomato

Directions 1. Get your grill hot and oil the grate. 2. Get a bowl, combine: 1 tbsp of Cajun spice and mayo. 3. Get a 2nd bowl, combine: Worcestershire, beef, 1 tbsp Cajun spice, jalapenos, garlic, and onions. 4. Now shape the beef mix into 4 burgers. 5. Grill the burgers for 6 mins each side. 6. Place a piece of cheese on each patty on the grill and heat them until the cheese melts. 7. Coat your buns with the Cajun mayo, a beef patty, a piece of tomato, and some lettuce. 8. Enjoy.

16

Classical American Burger III

Cajun

Turkey Stew

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 684 kcal Fat 30.5 g Carbohydrates 59.2g Protein 45.7 g Cholesterol 112 mg Sodium 2036 mg

Ingredients 1 tbsp olive oil 1/2 C. minced onion 3 cloves garlic, minced 2 tsps chili powder 1/2 tsp cumin 1/2 tsp oregano 4 C. water 1 (10.75 oz.) can condensed tomato soup 1 (28 oz.) can diced tomatoes 1 C. salsa 4 C. shredded cooked turkey 1 tbsp dried parsley 3 chicken bouillon cubes

1 (14 oz.) can black beans, rinsed, drained 2 C. frozen corn 1/2 C. sour cream 1/4 C. diced fresh cilantro Toppings: 6 C. corn tortilla chips 3/4 C. diced green onion 1 C. shredded Cheddar-Monterey Jack cheese blend 1/2 C. diced fresh cilantro 1/2 C. sour cream

Directions 1. Stir fry your onions in olive oil for 5 mins then combine in: oregano, garlic, cumin, and chili powder. 2. Cook the spices for 60 more secs. 3. Now add the following and get it boiling: bouillon, water, parsley, tomato soup, turkey, diced tomatoes, and salsa. 4. Once the bouillon has been combined into the mix add: cilantro, black beans, sour cream, and corn. 5. Let the mix gently cook for 33 mins with a low level of heat. 6. When serving the soup top the bowl with shredded cheese, tortilla chips, green onions, cilantro, and more sour cream. 7. Enjoy. Cajun Turkey Stew

17

EASY

American Potato Salad

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 16 Calories 353 kcal Fat 25.9 g Carbohydrates 24.8g Protein 6.5 g Cholesterol 21 mg Sodium 503 mg

Ingredients 1 (1 oz.) package ranch dressing mix 2 C. mayonnaise 3/4 C. diced green onion

1 lb bacon slices 5 lbs unpeeled red potatoes

Directions 1. For 22 mins boil your potatoes in water and salt. Then remove the liquid and chunk the potatoes when cool. 2. Place the chunks in a bowl and chill them in the fridge for 3 hrs. 3. Get a 2nd bowl, combine: green onions, mayo, and ranch. 4. Place a covering of plastic on this bowl, and place it in the fridge as well for 3 hrs. 5. For 17 mins microwave your bacon wrapped in paper towels. 6. Once the bacon is cool, break it into pieces. 7. Add the bacon to the mayo mix. 8. Stir everything then add the mayo mix to the bowl with the potatoes. 9. Stir everything again, then serve. 10. Enjoy.

18

Easy American Potato Salad

Jalapeno

Poppers

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 189 kcal Fat 18.2 g Carbohydrates 2g Protein < 4.6 g Cholesterol 40 mg Sodium 256 mg

Ingredients 2 (12 oz.) packages ground sausage 2 (8 oz.) packages cream cheese, softened 30 jalapeno chili peppers, cut in half horizontally, seeds taken out

1 lb sliced turkey bacon, cut in half

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees before doing anything else. Stir fry your sausage until fully done then place them in a bowl with the cream cheese. Fill your pieces of pepper with the sausage mix and then wrap bacon around each one. Place the contents into a casserole dish and cook everything in the oven for 24 mins. Enjoy.

Jalapeno Poppers

19

REAL AMERICAN

Baked Macaroni and Cheese

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 561 kcal Fat 33.3 g Carbohydrates 36.5g Protein 28.3 g Cholesterol 100 mg Sodium 1194 mg

Ingredients 2 tbsps butter 1/4 C. finely diced onion 2 tbsps all-purpose flour 2 C. milk 3/4 tsp salt 1/2 tsp dry mustard 1/4 tsp ground black pepper

1 (8 oz.) package elbow macaroni 2 C. shredded sharp Cheddar cheese 1 (8 oz.) package processed American cheese, cut into strips

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Boil your pasta for 9 mins in water and salt. Then remove all the liquids. 3. Stir fry your onions in butter for 4 mins then add the flour and cook the mix for 20 more secs while mixing. 4. Now add in: pepper, milk, mustard, and salt. 5. Continue to heat and stir, until everything starts boiling and becomes thick. 6. Once the sauce has become thick add in the cheese and cook the sauce until the cheese melts, while continuing to stir. 7. Add the pasta to the sauce, stir the mix once, and then pour everything into a casserole dish. 8. Cook the contents in the oven for 35 mins. 9. Enjoy.

22

Real American Baked Macaroni and Cheese

Texas

Oven Roasted Squash

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 281 kcal Fat 15.8 g Carbohydrates 20g Protein 17 g Cholesterol 39 mg Sodium 298 mg

Ingredients 1 lb ground beef 1/4 C. olive oil, divided 4 zucchini, cut into 1/2-inch cubes 1 red bell pepper, diced 1 jalapeno pepper, seeded and diced 4 cloves garlic, minced 4 green onions, diced -- white and green parts separated salt and pepper to taste 3 tbsps tomato paste 4 tsps chili powder, or to taste

2 tsps ground cumin, or to taste 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can kidney beans, rinsed and drained 1 C. frozen corn, thawed 1/2 C. grated Parmesan cheese, divided 1/4 C. diced fresh cilantro

Directions 1. Stir fry your beef until fully done, for 10 mins, then break it into pieces. 2. Now remove the meat from the pan. 3. Coat a casserole dish with 1 tsp of olive oil and then set your oven to 400 degrees before doing anything else. 4. Now add the rest of the oil to a pan and stir fry the following for 5 mins: green onions, zucchini, garlic, bell peppers, and jalapenos. 5. Top the veggies with some pepper and salt. Then add: cumin, tomato paste, and chili powder. 6. Let the contents gently boil for 60 secs then shut the heat. 7. Add to the mix: a quarter of a C. of parmesan, ground beef, corn, kidney beans, and black beans. 8. Pour the contents into the casserole dish and top everything with the rest of the parmesan. Texas Oven Roasted Squash

23

9. Place a covering of foil on the dish and cook everything in the oven for 27 mins. 10. Now take off the foil and continue cooking for 5 more mins. 11. Before serving, add a topping of cilantro. 12. Enjoy.

24

Beef

Brisket

Prep Time: 10 mins Total Time: 14 hrs 10 mins Servings per Recipe: 10 Calories 560 kcal Fat 42.3 g Carbohydrates 9.3g Protein 34.1 g Cholesterol 133 mg Sodium 1613 mg

Ingredients 4 lbs lean beef brisket 2 tbsps liquid smoke flavoring 1 tbsp onion salt 1 tbsp garlic salt 1 1/2 tbsps brown sugar 1 C. ketchup 3 tbsps butter 1/4 C. water

1/2 tsp celery salt 1 tbsp liquid smoke flavoring 2 tbsps Worcestershire sauce 1 1/2 tsps mustard powder salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Coat your beef with liquid smoke and then top it with garlic and onion salt. Wrap everything with some foil and place it in the fridge for 8 hrs. Now set your oven to 300 degrees before doing anything else. Place the beef in a roasting dish and place a covering of foil around it. Cook the beef in the oven for 6 hrs. Then when it is cool slice it into pieces. Now get the following boiling: pepper, brown sugar, salt, ketchup, mustard, butter, Worcestershire, water, liquid smoke, and celery. 7. Let the mix thicken and then top your beef with it and cook the meat in the oven for 65 more mins. 8. Enjoy.

Beef Brisket

25

SAUSAGE,

Wild Rice Stuffing

Prep Time: 25 mins Total Time: 1 hr 55 mins Servings per Recipe: 12 Calories 453 Fat 24.4g Cholesterol 46mg Sodium 846mg Carbohydrates 50.3g Protein 11.4g

Ingredients 1 C. water 2½ C. wild rice 12 C. butter 2 C. celery stalk, chopped 2½ C. onion, chopped 1 lb. ground pork sausage 2½ C. mushrooms, chopped 1½ tsp dried rosemary, crushed 1½ tsp dried thyme, crushed

2 tsp salt 1½ tsp freshly ground black pepper 1 C. raisins 2 large Rome beauty apples, peeled, cored and chopped 6 C. whole wheat bread, cubed 1 (14½ oz.) can chicken broth

Directions 1. Stir in rice and reduce the heat to low. Simmer, covered for about 45 mins or till all the liquid is absorbed. 2. Set your oven to 350 degrees F. Lightly, grease a large baking dish. 3. In a large skillet, melt butter on medium heat. 4. Add celery, onion and sausage and cook for about 10-12 mins. 5. Drain the extra fat from skillet. 6. Add mushrooms and herbs and cook for about 2-3 mins. 7. Remove from heat and immediately, stir in seasoning. 8. In a large bowl, add sausage mixture, cooked rice and remaining ingredients except broth and mix till well combined. 9. Slowly, stir in broth and mix till well combined. 10. Now, place the mixture in prepared baking dish. 11. Bake for about 30 mins or till golden brown.

26

Sausage, Wild Rice Stuffing

Sausage

Celery Stuffing

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 329 Fat 12.5g Cholesterol 55mg Sodium 888mg Carbohydrates 41g Protein 12.3g

Ingredients 1 lb. ground beef sausage 1 tbsp butter 2 onions, chopped 6 celery stalks, chopped 2 (1 lb.) day-old white bread loaves, torn into bite sized pieces Salt and freshly ground black pepper, to taste

1½ tsp sage seasoning mixture 2 eggs, beaten lightly 1 C. chicken broth

Directions 1. Set your oven to 325 degrees F. Lightly, grease a 13x9-inch baking dish. 2. Heat a large nonstick skillet on medium-high heat. 3. Add sausage and cook for about 10 mins. Drain the fat and transfer into a large bowl. 4. In the same skillet, melt butter on medium heat. 5. Add onion and celery and sauté for about 5 mins. 6. Add onion mixture in the bowl with sausage. 7. Add remaining ingredients except broth and mix till well combined. 8. Slowly, stir in broth and mix till well combined. 9. Now, place the mixture in prepared baking dish. 10. Bake for about 1 hr or till golden brown.

Sausage Celery Stuffing

27

CLASSICAL

Meatless Stuffing

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 10 Calories 254 Fat 15.5g Cholesterol 37mg Sodium 613mg Carbohydrates 24.7g Protein 4.4g

Ingredients 1 (1 lb.) white bread loaf, sliced ¾ C. butter 4 celery stalks, chopped 1 onion, chopped Salt and freshly ground black pepper, to taste

2 tsp poultry seasoning 1 C. chicken broth

Directions 1. In a large dish, place bread slices and keep in room temperature for about 1-2 hrs. Then cut the bread in little cubes. 2. Set your oven to 350 degrees F. Lightly, grease a casserole dish. 3. In a large skillet, melt butter on medium heat. 4. Add celery and onion and sauté for about 5 mins. Drain the fat from skillet. 5. Stir in seasoning and remove from heat. 6. Add bread and broth and stir to combine. 7. Now, place the mixture in prepared baking dish. 8. Bake for about 30-40 mins or till golden brown.

28

Classical Meatless Stuffing

Crock Pot

Style Mash Potatoes

Prep Time: 15 mins Total Time: 3 hrs 30 mins Servings per Recipe: 8 Calories 470 kcal Fat 27.7 g Carbohydrates 47.9g Protein 8.8 g Cholesterol 74 mg Sodium 703 mg

Ingredients 5 lbs red potatoes, cut into chunks 1 tbsp minced garlic, or to taste 3 cubes chicken bouillon 1 (8 oz.) container sour cream 1 (8 oz.) package cream cheese, softened

1/2 C. butter salt and pepper to taste

Directions 1. Get your potatoes boiling in water, bouillon, salt, and garlic for 17 mins. Then remove all the liquids to a separate bowl. 2. Get a 2nd bowl and mash your potatoes in it. Then add the cream cheese and sour cream. 3. Continue mashing everything but add some of the reserved liquids to keep the potatoes smooth. 4. Now place everything into the crock of a slow cooker and let the potatoes cook for 3 hrs with a low level of heat. 5. Add some pepper, salt, and the butter. 6. Enjoy.

Crock Pot Style Mash Potatoes

29

CREAMY

Ranch Mashed Potatoes

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 10 Calories 373 kcal Fat 15.1 g Carbohydrates 53.5g Protein 7.6 g Cholesterol 39 mg Sodium 205 mg

Ingredients 8 large potatoes, peeled and cubed 4 oz. cream cheese 1/3 C. butter 8 oz. sour cream

1/2 (1 oz.) package dry Ranch-style dressing mix

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Begin to boil your potatoes in water for 12 mins then remove the liquids and add in the dressing mix, cream cheese, sour cream, and butter. 3. Mash everything together then layer the potatoes into a casserole dish. 4. Cook the contents in the oven for 35 mins. 5. Enjoy.

32

Creamy Ranch Mashed Potatoes

Milky

Yukon Mashed Potatoes

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 245 kcal Fat 9.3 g Carbohydrates 35.8g Protein 5.9 g Cholesterol 25 mg Sodium 370 mg

Ingredients 5 lbs Yukon Gold potatoes, cubed 2 (3 oz.) packages cream cheese 8 oz. sour cream 1/2 C. milk

2 tsps onion salt ground black pepper to taste

Directions 1. Set your oven to 325 degrees before doing anything else. 2. Get your potatoes boiling in water and salt for 20 mins then remove all the liquids and mash the potatoes in bowl. 3. Once the potatoes are smooth combine in the pepper, cream cheese, onion salt, milk, and sour cream. 4. Mash everything again then place the mix into a baking dish. 5. Cook the potatoes in the oven for 55 mins with a covering of foil on the dish. 6. Enjoy.

Milky Yukon Mashed Potatoes

33

CLASSICAL

American Style Fried Chicken Cutlets

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 391 kcal Fat 11.4 g Carbohydrates 37.3g Protein 32.8 g Cholesterol 116 mg Sodium 935 mg

Ingredients 2 tsp garlic powder 1 tsp ground black pepper 1 tsp salt 1 tsp paprika 1/2 C. seasoned bread crumbs 1 C. all-purpose flour 1/2 C. milk

1 egg 4 skinless, boneless chicken breast halves 1 C. oil for frying, or as needed

Directions 1. In a shallow dish, add the egg and milk and beat well. 2. In another shallow dish mix together the flour, breadcrumbs, garlic powder, paprika, salt and black pepper. 3. Get your oil, in a skillet to 350 degrees F. 4. Dip the chicken breast halves in the egg mixture and then roll in the flour mixture evenly. 5. Fry the chicken breast halves for about 10 minutes, flipping once half way. 6. Serve hot.

34

Classical American Style Fried Chicken Cutlets

Classical

Fried Chicken

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 607 kcal Fat 40.4 g Carbohydrates 13.4g Protein 45.1 g Cholesterol 174 mg Sodium 821 mg

Ingredients 1 clove crushed garlic 1/4 lb. butter, melted 1 C. dried bread crumbs 1/3 C. grated Parmesan cheese 2 tbsp chopped fresh parsley

1 tsp salt 1/8 tsp ground black pepper 1 (4 lb.) chicken, cut into pieces

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a shallow dish, mix together the melted butter and garlic. 3. In another shallow dish, mix together the cheese, breadcrumbs, parsley, salt and black pepper. 4. Coat the chicken pieces in the butter mixture and in the cheese mixture evenly. 5. Arrange the chicken pieces into the prepared baking dish in a single layer. 6. Drizzle with the remaining butter mixture evenly and cook everything in the oven for about 1-1 1/4 hours.

Classical Fried Chicken

35

CRISPY

Paprika Chicken

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 489 kcal Fat 21.8 g Carbohydrates 29.5g Protein 40.7 g Cholesterol 116 mg Sodium 140 mg

Ingredients 1 (4 lb.) chicken, cut into pieces 1 C. buttermilk 2 C. all-purpose flour for coating 1 tsp paprika

salt and pepper to taste 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6. 7. 8.

36

In a shallow dish, place the buttermilk. In another shallow dish, place the flour, salt, black pepper and paprika. Dip the chicken pieces in the buttermilk completely and coat them in the flour mixture. Arrange the chicken pieces on a baking dish and cover with wax paper and keep aside till flour becomes pasty. In a large cast iron skillet, heat the vegetable oil and fry the chicken pieces till browned. Reduce the heat and cook, covered for about 30 minutes. Uncover and increase the heat and cook till crispy. Transfer the chicken pieces onto paper towel lined plates to drain.

Crispy Paprika Chicken

Cultural

Spicy Chicken

Prep Time: 10 mins Total Time: 8 hrs 55 mins Servings per Recipe: 8 Calories 349 kcal Fat 20.5 g Carbohydrates 5.4g Protein 34.2 g Cholesterol 120 mg Sodium 618 mg

Ingredients 2 (6 oz.) containers plain yogurt 2 tsps kosher salt 1 tsp black pepper 1/2 tsp ground cloves 2 tbsps freshly grated ginger 3 cloves garlic, minced 4 tsps paprika

2 tsps ground cumin 2 tsps ground cinnamon 2 tsps ground coriander 16 chicken thighs olive oil spray

Directions 1. Get a bowl, combine: garlic, ginger, paprika, yogurt, cumin, cloves, cinnamon, salt, coriander, and pepper. 2. Clean your chicken pieces and then place them in the bowl with the yogurt. 3. Coat the chicken evenly and place a covering on the bowl. 4. Put everything in the fridge overnight. 5. Grill your chicken pieces after topping them with some oil for 3 mins over direct heat, then flip and grill for 3 more mins. 6. Place the chicken to the side of the grill over non direct heat and let it cook for 45 mins. 7. Enjoy with cooked basmati rice.

Cultural Spicy Chicken

37

ASIAN

American Chicken Thighs

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 272 kcal Fat 9.8 g Carbohydrates 19.9g Protein 24.7 g Cholesterol 85 mg Sodium 1282 mg

Ingredients 1 tbsp cornstarch 1 tbsp cold water 1/2 C. white sugar 1/2 C. soy sauce 1/4 C. cider vinegar 1 clove garlic, minced 1/2 tsp ground ginger

1/4 tsp ground black pepper 12 skinless chicken thighs

Directions 1. Get the following boiling with a medium to low level of heat: black pepper, cornstarch, ginger, water, vinegar, sugar, and soy sauce. 2. Once the sauce is thick and has reduced a bit set your oven to 425 degrees before doing anything else. 3. Enter your chicken into a casserole dish and top liberally with the thick sauce, then flip each piece and top with more sauce. 4. Cook everything in the oven for 35 mins. 5. Baste the chicken with the sauce every 7 mins. Enjoy.

38

Asian American Chicken Thighs

Honey

Mustard Chicken

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 514 kcal Fat 32.9 g Carbohydrates 24g Protein 31.3 g Cholesterol 138 mg Sodium 709 mg

Ingredients 1 (3 lb) whole chicken, cut into pieces 1/2 C. butter, melted 1/2 C. honey 1/4 C. prepared mustard

1 tsp salt 1 tsp curry powder

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: curry, melted butter, salt, honey, and mustard. 3. Enter your chicken into a casserole dish and then top everything with all the honey sauce. 4. Cook the chicken in the oven for 80 mins. 5. While the chicken is cooking baste it every 10 mins. 6. Enjoy.

Honey Mustard Chicken

39

SOY SAUCE

and Parsley Chicken

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 303 kcal Fat 25.1 g Carbohydrates 2.3g Protein 16.8 g Cholesterol 99 mg Sodium 615 mg

Ingredients 1/2 C. butter 3 tbsps minced garlic 3 tbsps soy sauce 1/4 tsp black pepper

1 tbsp dried parsley 6 boneless chicken thighs, with skin dried parsley, to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Get a casserole dish or broiler pan and coat it with oil or nonstick spray. Now turn on your ovens broiler to low if possible before doing anything else. Get a bowl, combine: parsley, butter, pepper, garlic, and soy sauce. Place it in the microwave for 3 mins. Place your chicken in the dish and top the chicken with the microwave mix. Leave some of the mix for basting during the cooking time. Cook the chicken under the broiler for 25 mins and turn the chicken half way through the cooking time. 8. Now baste the chicken with the rest of the mix. 9. Before serving add a garnishing of parsley. Enjoy.

42

Soy Sauce and Parsley Chicken

American

Dinner Chicken and Potatoes

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 497 kcal Fat 31.9 g Carbohydrates 27.6g Protein 24.4 g Cholesterol 78 mg Sodium 81 mg

Ingredients 8 chicken thighs 6 small red potatoes, quartered 1/2 C. extra-virgin olive oil, or as needed 1 tbsp chopped fresh rosemary

1 1/2 tsps chopped fresh oregano 1 1/2 tsps garlic powder salt and pepper to taste

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl, add in: potatoes, chicken, and olive oil. 3. Place everything into a casserole dish and top with: pepper, rosemary, salt, garlic powder, and oregano. 4. Cook everything in the oven for 65 mins with a covering of foil around the dish and then 10 mins with no cover. 5. Enjoy.

American Dinner Chicken and Potatoes

43

INDIAN STYLE

Chicken Thighs (Makhani) (Butter Chicken)

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 408 kcal Fat 27.8 g Carbohydrates 15.6g Protein 23.4 g Cholesterol 107 mg Sodium 523 mg

Ingredients

Directions

1 tbsp peanut oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tbsps butter 2 tsps lemon juice 1 tbsp ginger garlic paste 1 tsp garam masala 1 tsp chili powder 1 tsp ground cumin 1 bay leaf 1/4 C. plain yogurt 1 C. half-and-half 1 C. tomato puree 1/4 tsp cayenne pepper, or to taste 1 pinch salt 1 pinch black pepper 1 tbsp peanut oil 1 lb boneless, skinless chicken thighs, cut into bite-size pieces 1 tsp garam masala 1 pinch cayenne pepper 1 tbsp cornstarch 1/4 C. water

1. Stir fry your onions and shallots in oil for 2 mins then add in: bay leaf, butter, cumin, lemon juice, chili powder, ginger-garlic paste, garam masala. 2. Cook for 1 more min before adding: yoghurt and half and half. 3. Get everything boiling and then gently simmer with a low level of heat for 12 mins while stirring. 4. Now add in pepper and salt. 5. Place the mix to the side and get a new pan. 6. Add in 1 tbsp of oil and brown your chicken in the oil for 12 mins. 7. Now lower the heat, and add in 1 tsp of masala and cayenne and a few tbsps of sauce. 8. Let the chicken lightly boil in the sauce until fully done. 9. Now add in the rest of the sauce. 10. Finally combine in some water and cornstarch and cook everything for 12 mins until it all becomes thick. 11. Enjoy.

44

Indian Style Chicken Thighs

Mexican Fajitas

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 5 Calories 210 kcal Fat 8.3 g Carbohydrates 5.7g Protein 27.6 g Cholesterol 113 mg Sodium 344 mg

Ingredients 1 tbsp Worcestershire sauce 1 tbsp cider vinegar 1 tbsp soy sauce 1 tsp chili powder 1 clove garlic, minced 1 dash hot pepper sauce 1 1/2 lbs boneless, skinless chicken thighs, cut into strips

1 tbsp vegetable oil 1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced

Directions 1. Get a bowl, combine: hot sauce, Worcestershire, chicken, garlic, vinegar, chili powder, and soy sauce. 2. Make sure the chicken pieces are evenly covered then place some plastic around the bowl. 3. Let the chicken sit in the sauce for 40 mins on the counter or in the fridge. 4. Stir fry your chicken pieces for 7 mins then combine in the green peppers and onions. Cook for 4 more mins and garnish the meat with some lemon. 5. Serve with warmed tortillas. 6. Enjoy.

Mexican Fajitas

45

FRIED

and Baked Chicken Thighs

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 10 Calories 310 kcal Fat 15.1 g Carbohydrates 18g Protein 23.8 g Cholesterol 126 mg Sodium 296 mg

Ingredients 12 chicken thighs 3 eggs 1 C. all-purpose flour 1 C. Italian seasoned bread crumbs

salt and pepper to taste 1 tsp paprika 1/2 C. vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees before doing anything else. Get a bowl, add in: flour, pepper, and salt. Get a 2nd bowl, add: bread crumbs. Get a 3rd bowl for your whisked eggs. Dip the chicken in the flour, then into the eggs, and finally in the bread crumbs. Get a casserole dish and add in the oil and then the chicken and top with paprika. Cook everything in the oven for 35 mins then flip the chicken and continue cooking for 30 more mins. 8. Place the chicken on paper towels for 10 mins before serving. 9. Enjoy.

46

Fried and Baked Chicken Thighs

Buffalo

Wings I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 3 Calories 710 kcal Fat 46.9 g Carbohydrates 43.7g Protein 28 g Cholesterol 136 mg Sodium 2334 mg

Ingredients oil for deep frying 1 C. unbleached all-purpose flour 2 tsps salt 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp paprika 1 egg

1 C. milk 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 C. hot pepper sauce 1 tbsp butter

Directions 1. Get your oil hot for frying. 2. At the same time get a bowl, combine: paprika, flour, garlic powder, salt, cayenne, and black pepper. 3. Get a 2nd bowl, combine: milk and eggs. 4. Coat your chicken first with the gg mix then dredge them in the flour mix. 5. Place the chicken back in the egg mix and again in the flour mix. 6. Place everything in a bowl and place a covering of plastic on the bowl. 7. Put the chicken in the fridge for 30 mins then begin to fry the chicken, in batches, for 8 mins. 8. Once all the chicken is done get a 3rd bowl and combine your butter and hot sauce. 9. Place the mix in the microwave for 1 min with a high level of heat then top the chicken with the mix. 10. Enjoy.

Buffalo Wings I

47

BUFFALO

Chicken Sandwich

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 588 kcal Fat 32.6 g Carbohydrates 39.8g Protein 30.4 g Cholesterol 83 mg Sodium 1208 mg

Ingredients 1 tbsp vegetable oil 1 tbsp butter 1 lb skinless, boneless chicken breasts, cut into bite-size pieces 1/4 C. hot sauce 4 (10 inch) flour tortillas

2 C. shredded lettuce 1 celery stalk, diced 1/2 C. blue cheese dressing

Directions 1. Fry your chicken in veggie oil for 12 mins until it is fully done then place the meat to the side in a bowl. 2. Add in the hot sauce to the bowl and stir everything to evenly coat the meat. 3. Now place your tortillas on a working surface and place your chicken on each equally. 4. Layer your dressing, celery, and lettuce over everything then form the contents into burritos. 5. Enjoy.

48

Buffalo Chicken Sandwich

Buffalo Pizza

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 785 kcal Fat 40.7 g Carbohydrates 66.6g Protein 37.1 g Cholesterol 83 mg Sodium 1840 mg

Ingredients 3 skinless, boneless chicken breast halves, cooked and cubed 2 tbsps butter, melted 1 (2 oz.) bottle hot sauce 1 (8 oz.) bottle blue cheese salad dressing

1 (16 inch) prepared pizza crust 1 (8 oz.) package shredded mozzarella cheese

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a bowl, combine: hot sauce, butter, and chicken. Stir the mix until the chicken is evenly coated. 3. Now lay out your pizza crust on a cookie sheet and coat it evenly with the ranch dressing. 4. Add the chicken over the dressing, then add the cheese. 5. Cook everything into the oven for 12 mins. 6. Enjoy.

Buffalo Pizza

49

FLORIDA STYLE

Pierogi

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 3 Calories 42.2 Cholesterol 0.0mg Sodium 190.7mg Carbohydrates 0.3g Protein 0.0g

Ingredients 4 1/2 tsps hot pepper sauce 1 tbsp vegetable oil 1/2 tsp chili powder 1 package frozen pierogi

bleu cheese dressing celery rib

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: chili powder, hot sauce, and oil. 3. Stir the mix until it is smooth then add in the pierogis and stir everything again. 4. Place the contents in the dish and cook the pierogis for 22 mins in the oven. 5. After 12 mins of cooking flip them. 6. Divide your pierogis between serving dishes and also add some celery and blue cheese. 7. Enjoy.

52

Florida Style Pierogi

Emily’s

Marsala

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 613.7 Cholesterol 135.1mg Sodium 570.0mg Carbohydrates 13.9g Protein 43.1g

Ingredients 6 chicken breasts Salt Pepper Thyme 6 slices prosciutto 6 slices Fontina cheese Flour

Canola oil 10 oz. sliced mushrooms 1 C. Marsala wine 4 C. chicken stock 1 tbsp butter 1 tbsp flour

Directions 1. Slice an opening into your pieces of chicken then add in the thyme, pepper, and salt to them. Then add a piece of fontina, and prosciutto to each. 2. Dredge the chicken in some flour then brown the chicken all over in oil. 3. Place the chicken to the side. 4. Begin to stir fry your mushrooms for 4 mins until they are browned then add in the marsala and cook everything for 7 mins. 5. Add the stock then add the chicken to the mix as well. 6. Let everything gently boil for 7 mins then place the meat on a serving dish. 7. Add your butter and some flour to the sauce. 8. Stir and heat the mix until it is thick. 9. Top your chicken liberally with the sauce. Enjoy.

Emily’s Marsala

53

PANHANDLE

Seafood Sampler

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 25 Calories 87.0 Cholesterol 38.8mg Sodium 124.5mg Carbohydrates 1.2g Protein 5.7g

Ingredients 2 1/2 C. water 3/4 lb unpeeled medium raw shrimp 1 (8 oz.) packages cream cheese, softened 1/4 C. lemon juice 1 tbsp mayonnaise 1/2 tsp seasoning salt 1/2 tsp lemon-pepper seasoning

1/4 tsp Worcestershire sauce 1 (12 oz.) jars seafood cocktail sauce 2 C. shredded monterey jack cheese 3 green onions, chopped 1/2 C. chopped green bell pepper 1/2 C. sliced ripe black olives

Directions 1. 2. 3. 4. 5. 6.

Get your shrimp boiling in water for 7 mins then remove the liquids. Remove the skins of your shrimp and also take out the veins. Slice the shrimp into two pieces and dice half of the pieces. Place all the shrimp in a bowl and place a covering of plastic over everything. Put the shrimp in the fridge until everything is cold. Add your cream cheese to the bowl of a food processor and with an electric mixer, stir the cheese until it is light and frothy then combine in the Worcestershire, lemon juice, lemon pepper, mayo, and seasoned salt. 7. Mix everything until it is smooth then spread the mix over a serving dish. 8. Place a covering of plastic over the dish and put everything in the fridge for 35 mins. 9. Top the cheese mix with the cocktail sauce then place some of the shrimp over everything. 10. Now layer the olives, bell pepper, and green onions, then add the rest of the shrimp. 11. Place a covering on the dish again and place everything in the fridge until it is cold again. 12. Serve with crackers or toasted bread. 13. Enjoy. 54

Panhandle Seafood Sampler

Authentic

Cuban Sandwich II

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 671 kcal Fat 52.7 g Carbohydrates 26.9g Protein 24.2 g Cholesterol 85 mg Sodium 927 mg

Ingredients

Directions

Mayo: 1 1/2 C. mayonnaise 1/2 C. sour cream 1/4 C. chopped fresh cilantro 1/4 C. diced green onions 1 1/2 tbsps ground chipotle peppers 1 tbsp lime juice 1 tbsp butter and garlic powder (1/2 tsp) mixed 1 tsp ground cumin salt and ground black pepper to taste Fillings: 2 tbsps olive oil 2 sweet onions, sliced 1 tsp red pepper flakes 1 tsp dried oregano 2 jalapeno peppers cut into rings, divided 4 ciabatta sandwich rolls, sliced horizontally 1/4 C. sweet hot mustard, divided 1/2 lb sliced Swiss cheese, divided 1/2 lb sliced deli roast pork loin, divided 1/2 lb sliced ham, divided 2 dill pickles, cut into strips lengthwise, divided

1. Get a bowl, mix: black pepper, mayo, salt, sour cream, cumin, cilantro, garlic spread, green onions, lime juice, and chipotle peppers. 2. Place a covering of plastic on the bowl and put everything in the fridge for 60 mins. 3. Now set your oven to 500 degrees before doing anything else. 4. Begin to stir fry your oregano, pepper flakes, and onions, in olive oil, for 7 mins, then add some black pepper and salt. 5. Combine in half of the jalapenos and cook them for 5 mins. Then combine in the rest. 6. Coat your pieces of bread with 1 tbsp of mustard and 2 tbsps of mayo mix. 7. Layer some Swiss cheese, jalapenos, pork loin, pickles, and ham evenly amongst the sandwiches. 8. Then top everything with the onion mix. 9. Layer everything into a casserole dish and the contents in the oven for 6 mins. 10. Enjoy.

Authentic Cuban Sandwich II

55

CLASSICAL

Spanish Beef Patties

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 522 kcal Fat 34.7 g Carbohydrates 36.7g Protein 15.9 g Cholesterol 40 mg Sodium 505 mg

Ingredients 3 tbsps olive oil 1 lb ground beef 1 1/2 C. diced fresh cilantro 1 onion, diced 4 cloves garlic, minced 1 green bell pepper, diced

1 (8 oz.) can tomato sauce 1 (16 oz.) package egg roll wrappers 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4. 5.

Stir fry your bell pepper, onions, and garlic in olive oil until tender. Combine in the meat and cook the meat until it is fully done. Now add the cilantro and tomato sauce. Heat the contents until the cilantro is soft then place everything to the side. Now add 3 tbsps of the meat mix into an egg roll wrapper and shape the wrapper into a triangle. 6. Continue doing this until all your meat has been used up. 7. Now deep fry these patties in hot veggie oil until golden on both sides. Then place the patties on some paper towels before serving. Enjoy.

56

Classical Spanish Beef Patties

Pastelon

(Spanish Beef Pie)

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 439 kcal Fat 14.4 g Carbohydrates 63.8g Protein 19.9 g Cholesterol 221 mg Sodium 1042 mg

Ingredients 1 onion, cut into chunks 1 green bell pepper, cut into chunks 1 bunch fresh parsley 1 bunch fresh cilantro 1 bunch recao, or culantro 3 cloves garlic 1 tbsp water, or as needed 1 lb ground beef 1 (1.41 oz.) package sazon seasoning ground black pepper to taste

1 pinch adobo seasoning, or to taste olive oil 8 ripe plantains, peeled and cut on the bias 4 eggs, beaten 2 (15 oz.) cans green beans, drained 4 eggs, beaten

Directions 1. Blend the following with a blender or food processor: water, onion, garlic, bell peppers, recao, parsley, and cilantro. 2. Place the contents in a bowl with a covering of plastic and put everything in the fridge. 3. Now set your oven to 350 degrees before doing anything else. 4. Stir fry your beef until fully done then add in 2 tbsps of sofrito, adobo, sazon, and pepper. 5. Pour out any extra oils and place the beef to the side. 6. Now begin to fry your plantains for 5 mins then place half of them into a casserole dish. 7. Top the plantains with four whisked eggs and layer the beef on top. 8. Add your green beans next. Then add the rest of the plantains. 9. Finally add four more whisked eggs and also some adobo spice. 10. Cook everything in the oven for 35 mins. 11. Enjoy.

Pastelon

57

BISTEC

Encebollao (Steak and Onions)

Prep Time: 15 mins Total Time: 4 hrs 55 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 6.3g Protein 26.4 g Cholesterol 81 mg Sodium 587 mg

Ingredients 2 lbs beef sirloin steak, sliced thinly across the grain 1/2 C. olive oil 2 tbsps minced garlic 1 pinch dried oregano 1 (.18 oz.) packet sazon seasoning

2 large white onions, sliced into rings 1/4 C. distilled white vinegar 1 C. beef stock 1 tsp salt

Directions 1. Get a bowl, combine: salt, steak, beef stock, olive oil, vinegar, garlic, onions, sazon, and oregano. 2. Place a covering of plastic over the dish after stirring the beef and place everything in the fridge for 5 hrs. 3. Add all of the mix into a large frying pan and get the mix boiling. 4. Once the mix is boiling, place a lid on the pan, set the heat to low, and cook everything for 45 mins. 5. Enjoy.

58

Bistec Encebollao

Tostones

(Spanish Plantains Fried)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 136 kcal Fat 3.3 g Carbohydrates 28.5g Protein 1.2 g Cholesterol 0 mg Sodium 14 mg

Ingredients 5 tbsps oil for frying 1 green plantain, peeled, diced into 1 inch pieces 3 C. cold water

salt to taste

Directions 1. Get your oil hot and begin to fry your plantains for 4 mins each side. 2. Place the plantains on a working surface and flatten them. 3. After all of your plantains have been flattened dip them in some water then fry the plantains again for 1 min per side. 4. Top them with salt after frying. 5. Enjoy.

Tostones

59

KEY WEST

Chowder

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 8 Calories 388.0 Cholesterol 133.5mg Sodium 505.7mg Carbohydrates 14.2g Protein 35.7g

Ingredients 2 tbsps parsley fresh herbs, stems removed, everything chopped 1/4 lb turkey bacon, diced small 1 C. diced onion 3 C. diced red potatoes, scrubbed, but not peeled 4 C. bottled clam juice 1 C. heavy cream 1 1/2 C. milk

3 lbs cod, cut into 2-inch pieces salt, to taste 3/4 tsp fresh ground black pepper 3 tbsps chopped fresh chives

Directions 1. 2. 3. 4. 5. 6. 7.

62

Fry your bacon then combine in the onions and fry them until they are see-through. Combine in the potatoes and cook them until they are soft. Now add in the clam juice and let the juice cook for 3 mins. Now add the fish pieces, milk, and cream. Get everything hot then break the fish up a bit and mix in the herbs, pepper, and salt. Divide the chowder between serving bowls and top each with some chives. Enjoy.

Key West Chowder

Parmesan Bits

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 30 Calories 94.4 Cholesterol 38.2mg Sodium 241.4mg Carbohydrates 6.2g Protein 4.0g

Ingredients 1 lb frozen chopped spinach, thawed 5 eggs 1 large onion, minced 10 tbsps margarine, melted 1 C. shredded parmesan cheese 2 garlic cloves, minced

1/2 tsp dried thyme leaves 1/2 tsp cayenne 1 3/4 C. Italian seasoned breadcrumbs

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Place the spinach in a bowl and combine in the onions, margarine, parmesan, garlic, thyme, cayenne, and breadcrumbs. 3. Stir the mix then shape everything into balls. 4. Lay all the balls into a casserole dish coated with nonstick spray and cook everything in the oven for 22 mins. 5. Enjoy.

Parmesan Bits

63

FLORIDA STYLE

Pierogi

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 3 Calories 42.2 Cholesterol 0.0mg Sodium 190.7mg Carbohydrates 0.3g Protein 0.0g

Ingredients 4 1/2 tsps hot pepper sauce 1 tbsp vegetable oil 1/2 tsp chili powder 1 package frozen pierogi

bleu cheese dressing celery rib

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: chili powder, hot sauce, and oil. 3. Stir the mix until it is smooth then add in the pierogis and stir everything again. 4. Place the contents in the dish and cook the pierogis for 22 mins in the oven. 5. After 12 mins of cooking flip them. 6. Divide your pierogis between serving dishes and also add some celery and blue cheese. 7. Enjoy.

64

Florida Style Pierogi

Emily’s

Marsala

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 613.7 Cholesterol 135.1mg Sodium 570.0mg Carbohydrates 13.9g Protein 43.1g

Ingredients 6 chicken breasts Salt Pepper Thyme 6 slices prosciutto 6 slices Fontina cheese Flour Canola oil

10 oz. sliced mushrooms 1 C. Marsala wine 4 C. chicken stock 1 tbsp butter 1 tbsp flour

Directions 1. Slice an opening into your pieces of chicken then add in the thyme, pepper, and salt to them. Then add a piece of fontina, and prosciutto to each. 2. Dredge the chicken in some flour then brown the chicken all over in oil. 3. Place the chicken to the side. 4. Begin to stir fry your mushrooms for 4 mins until they are browned then add in the marsala and cook everything for 7 mins. 5. Add the stock then add the chicken to the mix as well. 6. Let everything gently boil for 7 mins then place the meat on a serving dish. 7. Add your butter and some flour to the sauce. 8. Stir and heat the mix until it is thick. 9. Top your chicken liberally with the sauce. 10. Enjoy.

Emily’s Marsala

65

PANHANDLE

Seafood Sampler

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 25 Calories 87.0 Cholesterol 38.8mg Sodium 124.5mg Carbohydrates 1.2g Protein 5.7g

Ingredients 2 1/2 C. water 3/4 lb unpeeled medium raw shrimp 1 (8 oz.) packages cream cheese, softened 1/4 C. lemon juice 1 tbsp mayonnaise 1/2 tsp seasoning salt 1/2 tsp lemon-pepper seasoning

1/4 tsp Worcestershire sauce 1 (12 oz.) jars seafood cocktail sauce 2 C. shredded monterey jack cheese 3 green onions, chopped 1/2 C. chopped green bell pepper 1/2 C. sliced ripe black olives

Directions 1. 2. 3. 4. 5. 6.

Get your shrimp boiling in water for 7 mins then remove the liquids. Remove the skins of your shrimp and also take out the veins. Slice the shrimp into two pieces and dice half of the pieces. Place all the shrimp in a bowl and place a covering of plastic over everything. Put the shrimp in the fridge until everything is cold. Add your cream cheese to the bowl of a food processor and with an electric mixer, stir the cheese until it is light and frothy then combine in the Worcestershire, lemon juice, lemon pepper, mayo, and seasoned salt. 7. Mix everything until it is smooth then spread the mix over a serving dish. 8. Place a covering of plastic over the dish and put everything in the fridge for 35 mins. 9. Top the cheese mix with the cocktail sauce then place some of the shrimp over everything. 10. Now layer the olives, bell pepper, and green onions, then add the rest of the shrimp. 11. Place a covering on the dish again and place everything in the fridge until it is cold again. 12. Serve with crackers or toasted bread. 13. Enjoy. 66

Panhandle Seafood Sampler

Sesame

Orange Salmon

Prep Time: 1 hr Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 306.4 Cholesterol 87.5mg Sodium 118.4mg Carbohydrates 24.7g Protein 35.1g

Ingredients 1 C. thin soy sauce 2 oranges, juice of 2 oranges, zest of 3 tbsps brown sugar 4 garlic cloves

1 tbsp minced ginger 1 tbsp sesame seeds 4 (6 oz.) salmon fillets

Directions 1. Add the following to a pot: ginger, garlic cloves, brown sugar, orange zest, orange juice, and soy sauce. 2. Stir the mix until it is completely smooth then get the mix boiling. 3. Once about 1/2 of the mix has cooked out combine in the salmon and sesame seeds. 4. Place a lid on the pot and put everything in the fridge for 2 hrs. 5. Place the salmon on a hot grill for 4 mins each side then boil the sauce for 5 mins. 6. When serving the salmon liberally top the fish with the sauce. 7. Enjoy.

Sesame Orange Salmon

67

FLORIDIAN

Fillet

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 384.9 Cholesterol 111.1mg Sodium 476.1mg Carbohydrates 13.0g Protein 52.4g

Ingredients 6 grouper fillets 1/2 tsp salt 1/2 tsp pepper 3 tbsps butter, melted and divided 1 onion, chopped and divided 1/2 C. chopped fresh parsley, divided 1 C. dry white wine

3/4 C. fine dry breadcrumb lemon slice fresh parsley sprig

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Coat your pieces of fish with pepper and salt then place 2 tbsps of melted butter into a casserole dish. 3. Add 1/4C. of parsley and 1/2 of onions and stir the mix. 4. Now add in the pieces of fish and top them with wine. 5. Get a bowl, combine: breadcrumbs, the rest of the onions, and the rest of the parsley. 6. Coat your fish evenly with this mix then add 1 tbsp of butter over the filets as well. 7. Cook the fish in the oven for 25 mins. Then place them under the broiler for 4 mins. 8. Enjoy.

68

Floridian Fillet

Green Onion Sandwich

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 12 Calories 437 kcal Fat 10.1 g Carbohydrates 51g Protein 21.9 g Cholesterol 83 mg Sodium 379 mg

Ingredients 3 C. diced, cooked chicken breast meat 3 green onions, minced 1/2 C. refrigerated poppy seed salad dressing, or to taste 12 Hawaiian sweet bread rolls, sliced in half horizontally 1 (8 oz.) container pineapple cream cheese spread

6 large leaves Boston lettuce, halved 1 (16 oz.) package fresh strawberries, hulled and diced

Directions 1. Get a bowl, mix: salad dressing, green onions, and chicken. 2. Coat the insides of your pieces of bread with the cream cheese mix then layer a piece of lettuce on the bottom of each. 3. Top the lettuce with: 1/4 of the chicken mix and 2 tbsp of strawberries. 4. Lay the top of the bread over the berries to form a sandwich. 5. Enjoy.

Green Onion Sandwich

69

LOCO MOCO

(Rice and Beef)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 451 kcal Fat 22.8 g Carbohydrates 29.6g Protein 28.8 g Cholesterol 252 mg Sodium 341 mg

Ingredients 1 (8.8 oz.) pouch instant Jasmine rice 1 (.87 oz.) package less sodium brown gravy mix 1 lb extra lean ground beef 1 tbsp olive oil

1 large onion, sliced 4 eggs

Directions 1. Cook your rice in line with the directions on its box. Usually this will require boiling some water and letting the sit in it. 2. Once the rice is done prepare your gravy in the same manner, following the directions. 3. Now being to stir fry your onions for 9 mins in oil. 4. Remove the onions from the pan and begin to fry your patties for 5 mins each side. 5. Remove the burgers then crack your egg in the pan. 6. Fry each egg for 2 mins then flip it and fry the opposite side for 1 mins. 7. Try to avoid breaking the yolk. 8. Cook all your eggs in this manner. 9. Once the eggs are cooked layer an equal amount the following ingredients between your serving plates: cooked jasmine rice, fried onions, 1 burger, a liberal amount of gravy, and 1 fried egg. 10. Enjoy.

72

Loco Moco

Huli Huli

(Ginger Chicken)

Prep Time: 15 mins Total Time: 5 hrs 35 mins Servings per Recipe: 12 Calories 611 kcal Fat 30.1 g Carbohydrates 20.3g Protein 60.9 g Cholesterol 1239 mg Sodium 911 mg

Ingredients 1 (20 oz.) can crushed pineapple in juice 3/4 C. brown sugar 1/2 C. shoyu (soy sauce) 1/3 C. ketchup 1/3 C. red wine 1/4 C. Worcestershire sauce 1 (1 inch) piece fresh ginger, minced 1 clove garlic, minced

4 drops liquid smoke, or more to taste (optional) 3 (3 1/2) lb fryer chickens, quartered

Directions 1. Get the following boiling: liquid smoke, pineapple, garlic, brown sugar, ginger, Shoyu, Worcestershire, red wine, and ketchup. 2. Once the mix is boiling set the heat to low and let the contents continue to cook for 35 mins. 3. Let the mix lose its heat then reserve 1.5 C. in the fridge. 4. Now add the chicken to the rest of the mix and stir the meat to evenly coat everything with marinade. 5. Place a covering of plastic on the bowl and put everything in the fridge for 5 hrs. 6. Now get your grill hot and oil the grate. 7. For 6 mins each side cook your chicken on the grill. 8. Now begin to baste the meat with the marinade which was set aside and continue grilling for 14 more mins while flipping the meat occasionally. Enjoy.

Huli Huli

73

TROPICAL GINGER

Stew

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 221 kcal Fat 6.5 g Carbohydrates 10.8g Protein 26.6 g Cholesterol 67 mg Sodium 1048 mg

Ingredients 1 tbsp sesame or canola oil 1 lb chicken tenders, cut into 1-inch pieces 1 (2 inch) piece fresh ginger, peeled and cut into matchsticks or minced 4 cloves garlic, thinly sliced 1/2 C. dry sherry (see Tip) 1 (14 oz.) can reduced-sodium chicken broth 1 1/2 C. water

2 tbsps reduced-sodium soy sauce 1 tsp Asian red chili sauce, such as sriracha, or to taste 1 bunch mustard greens or chard, stemmed and diced*

Directions 1. Stir fry your chicken in a Dutch oven, in hot oil, for 9 mins then remove the meat from the pot. 2. Now begin to stir fry your garlic and ginger in the same pot for 30 secs then pour in the sherry and cook everything for 2 mins. 3. Now combine in the water and broth then turn up the heat. 4. Let the mix boil for 7 mins then add: mustard greens, soy sauce, and chili sauce. 5. Let the greens cook for 5 mins then add in the chicken and cook everything for 3 more mins. 6. Enjoy.

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Tropical Ginger Stew

Honolulu Stew

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 563 kcal Fat 20.8 g Carbohydrates 29.4g Protein 70.6 g Cholesterol 151 mg Sodium 1533 mg

Ingredients 1 (16 oz.) package bean thread vermicelli noodles warm water, as needed 3 chicken breasts, or more to taste water, to cover 1 quart chicken broth 1 small onion, sliced thin 3 cloves garlic, diced 3 slices fresh ginger, diced

1 tbsp patis (Philippine-style fish sauce) 1 tbsp soy sauce 3 bay leaves salt and ground black pepper to taste 2 C. diced bok choy

Directions 1. Let your vermicelli sit submerged in warm water for 20 mins then remove the liquid and cut the noodles in half. 2. Now get your chicken breast boiling in water for about 12 mins until the meat is fully done. 3. Remove the chicken from the pot and shred it into pieces, then add the meat back to boiling water. 4. Add in the broth and set the heat to low. 5. Add in: the bay leaves, salt, onions, soy sauce, pepper, garlic, fish sauce, and ginger. 6. Get everything simmering then add the vermicelli and cook the noodles for 7 mins. 7. Add the bok choy and continue cooking everything for 5 more mins. 8. Enjoy.

Honolulu Stew

75

HAWAIIAN

Casserole

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 5 Calories 467 kcal Fat 17.4 g Carbohydrates 56.9g Protein 22.8 g Cholesterol 57 mg Sodium 1289 mg

Ingredients 2 tbsps cooking oil 1 onion, diced 1 lb ground beef 1 (19 oz.) can kidney beans with liquid 1 (19 oz.) can pineapple chunks with juice 1 C. ketchup

1/2 C. brown sugar 1 tbsp cornstarch 2 tsps ground mustard 1 tsp salt

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Stir fry your onions for 7 mins in oil then begin to stir your beef as well. Cook the beef for about 9 more mins until fully done. 3. Now remove all the excess oils and add: the salt, kidney beans with juice, mustard, pineapple and liquid, cornstarch, brown sugar, and ketchup. 4. Stir the mix and get everything hot for 3 mins. 5. Enter everything into a baking dish and cook it all in the oven for 50 mins. 6. Enjoy.

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Hawaiian Casserole

Spam

Sushi

Prep Time: 25 mins Total Time: 5 hrs 25 mins Servings per Recipe: 10 Calories 276 kcal Fat 12 g Carbohydrates 34.7g Protein 6.8 g Cholesterol 24 mg Sodium 866 mg

Ingredients 2 C. uncooked short-grain white rice, soaked in water for 5 hrs, rinsed 2 C. water 6 tbsps rice vinegar 1/4 C. soy sauce 1/4 C. oyster sauce 1/2 C. white sugar

1 (12 oz.) container fully cooked luncheon meat (e.g. Spam), low sodium 5 sheets sushi nori (dry seaweed) 2 tbsps vegetable oil

Directions 1. Get your rice boiling in 2 C. of fresh water. 2. Place a lid on the pot, set the heat to low, and let the rice cook for 22 mins. Now add the rice vinegar. 3. Get a bowl, combine: sugar, soy sauce, and oyster sauce. 4. Cut your spam into 10 pieces. Add the meat to the oyster sauce mix and let it sit for 10 mins. 5. Now get your oil hot in a wok and begin to fry your meat for 3 mins each side. 6. Slice your sushi sheets in half and lay them on a cutting board. 7. Layer some rice in the middle of the sheet then flatten the rice. 8. Now add a piece of spam and add a bit of water to the edge of your nori. 9. Roll the mix then crimp the edges. 10. Enjoy.

Spam Sushi

77

SWEET PEPPER

Meatballs

Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 611 kcal Fat 46.4 g Carbohydrates 189 mg Protein 29.2 g Cholesterol 1.9 g Sodium 38.9 g

Ingredients 1 (13.25 oz.) can pineapple chunks in juice 1 green bell pepper, julienned 1/2 C. brown sugar 2 tbsps cornstarch 2 tbsps soy sauce

2 tbsps lemon juice 1 (3 lb) bag frozen cooked meatballs, thawed

Directions 1. Boil the following in a sauce pan for 10 mins until thick, stirring occasionally: cornstarch, pineapple, lemon juice, bell pepper, soy sauce, and brown sugar. 2. Enter the meatballs into your slow cooker. Cook them with medium heat for 2 hours with the pineapple sauce. 3. Enjoy with some cooked rice.

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Sweet Pepper Meatballs

Hawaiian Bacon BBQ Burgers II

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 1025 kcal Fat 62.8 g Carbohydrates 59.5g Protein 52.1 g Cholesterol 1195 mg Sodium 1581 mg

Ingredients 3 lbs ground beef 2 cloves garlic, minced 1 yellow onion, minced 1/2 C. shredded Monterey Jack cheese 1 1/4 C. barbeque sauce 8 slices turkey bacon 1 lb Cheddar cheese, sliced

1/4 C. butter 8 Kaiser rolls, split 8 pineapple slices 1 (6 oz.) can French-fried onions

Directions 1. Get a bowl, combine: bbq sauce, beef, Monterey, onions, and garlic. 2. Work the mix with your hands and shape everything into 8 burgers. 3. Place a piece of bacon around the burgers and put all the burgers on a plate and cover the plate with plastic. 4. Place everything in the fridge for 1 hr. 5. Now get your grill hot and coat the grate with oil 6. Cook your patties on the grill for 6 mins, flip the patty, and lay a piece of cheddar on it. 7. Let the burgers cook for about 5 more mins then place coat your rolls with some butter and toast them on the grill with the patties as everything is almost finish cooking. 8. Now place the patties and buns to the side and begin to grill your pineapple until slightly charred. 9. Now lay your burger on the bottom half of the bun then layer some French onions on top, then put a piece of pineapple. 10. Top the burger the other half of the bun. 11. Enjoy.

Hawaiian Bacon BBQ Burgers II

79

WEDNESDAY’S

Cajun Casserole

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 424.3 Fat 22.1g Cholesterol 122.2mg Sodium 720.4mg Carbohydrates 15.6g Protein 40.9g

Ingredients 6 large chicken breasts garlic powder 2 red onions, minced 1 green pepper, minced 1 pint stewed tomato 1 pint Italian stewed tomatoes 5 1/2 oz. tomato paste 1 1/2 tsp basil 1/2 tsp oregano

1 tsp Cajun seasoning salt and pepper 2 C. mozzarella cheese cooked lasagna noodles

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Season the chicken breasts with garlic powder, a pinch of salt and pepper. Place them in a greased baking pan. 3. Lay over it the onion with peppers and place it aside. 4. Get a mixing bowl: Stir in it the stewed tomatoes, tomato paste, and seasonings. Pour the mix all over the chicken breasts. 5. Place the pan in the oven and cook it for 42 min. 6. Once the time is up, Sprinkle the cheese over the chicken casserole. Cook it in the oven for an extra 22 min. 7. Serve your chicken casserole warm. 8. Enjoy.

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Wednesday’s Cajun Casserole

Cajun

Vermicelli

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 409.2 Fat 10.3g Cholesterol 14.7mg Sodium 1359.7mg Carbohydrates 62.4g Protein 16.3g

Ingredients 1 lb vermicelli 2 tbsp olive oil 1 tsp garlic, minced 13 roma tomatoes, diced 1 tbsp salt 1 tbsp parsley

1 tbsp Cajun seasoning 1/2 C. mozzarella cheese, shredded 1/2 C. parmesan cheese, grated

Directions 1. Cook the vermicelli by following the directions on the package. Drain it and place it aside. 2. Place a large pan over medium heat. Heat the oil in it. Sauté in it the garlic for 30 sec. 3. Add the tomato with salt. Cook until it starts boiling. Add the parsley and cook them for an extra 6 min. 4. Stir the pasta into the hot sauce then serve it warm. 5. Enjoy.

Cajun Vermicelli

83

FAT TUESDAY

Pecans

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 4 Calories 300.4 Fat 21.2g Cholesterol 7.6mg Sodium 21.9mg Carbohydrates 28.9g Protein 2.4g

Ingredients 1 C. water 8 tbsp sugar, white granulated 1 tbsp butter 2 tsp pepper flakes

36 pecans 1 baking sheet

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Place a heavy pot over medium heat. Stir in it the water with butter and sugar. Cook them until they start boiling. 3. Lower the heat and simmer it for 11 min to make the syrup. Stir in the chili flakes and cook the syrup further until it is starts forming a smooth ball. 4. Mix into it the pecans quickly then spread them over a lined up baking sheet. 5. Place the sheet in the oven and cook it for 32 min. allow it to cool down completely then serve it. 6. Enjoy.

84

Fat Tuesday Pecans

Mardi Gras Fritters

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 259.1 Fat 14.0g Cholesterol 50.7mg Sodium 55.9mg Carbohydrates 26.6g Protein 6.8g

Ingredients 2 large parsnips, peeled 1 egg 1 C. flour 1/2 C. milk salt, to taste ground black pepper cayenne pepper 4 oz. baby spinach leaves 2 tbsp olive oil

1 tbsp walnut oil or olive oil 1 tbsp sherry vinegar oil 1 tbsp chopped walnuts

Directions 1. Bring a large salted pot of water to a boil. Cook in it the parsnips for 14 min until they become soft. Drain them and slice them. 2. Get a large mixing bowl: Mix in it the flour with egg until your get a crumbly mix. Mix in the milk gradually while mixing all the time until it become smooth. 3. Season the batter with some salt, pepper and cayenne pepper. 4. Get a large mixing bowl: Toss in it the olive and walnut (if using) oils, sherry vinegar, salt and pepper to make the sauce. Place it aside. 5. Get a large mixing bowl: Beat in it the egg white until their soft peaks. Stir into it some of the flour batter. 6. Add the egg white mix gradually to the flour batter and fold it gently. 7. Place a large pan over high heat. Heat it 1 inch of oil. Coat the parsnip slices with the flour batter then cook them in the hot oil until they become golden brown. 8. Toss the sauce with spinach and walnuts in a mixing bowl. Serve your salad with the parsnip fries. 9. Enjoy. Mardi Gras Fritters

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LOUISIANA

Chicken Wings

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 1031.3 Fat 86.7g Cholesterol 257.4mg Sodium 2338.5mg Carbohydrates 13.9g Protein 49.1g

Ingredients 40 chicken wings vegetable oil, for frying 1 C. butter 2 C. Frank's red hot sauce 1 tbsp cayenne pepper 1/2 C. flour 2 tbsp garlic powder

2 tbsp onion powder 1 tbsp cumin 2 tbsp Cajun seasoning 1 1/2 C. blue cheese dressing

Directions 1. Get a large mixing bowl: Mix in it the flour, Cajun seasoning, cayenne pepper, onion powder, garlic powder, and cumin. 2. Toss the chicken wings in the flour mix until they are well coated with it. 3. Place a large pan over medium heat. Heat about 1 inch of oil in it. Cook in it the chicken wings in batches until they become golden brown. 4. Get a small mixing bowl: Whisk in it the hot sauce with butter and blue cheese to make the sauce. 5. Serve your chicken wings with the blue cheese sauce. 6. Enjoy.

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Louisiana Chicken Wings

Grilled Lamb

Kabobs with Ranch Sauce

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 6 Calories 469.2 Fat 39.4g Cholesterol 109.6mg Sodium 223.3mg Carbohydrates 3.0g Protein 23.8g

Ingredients 2 1/2 lb lamb back straps, strips 1/4 C. Cajun seasoning 3/4 C. light sour cream 1/3 C. ranch dressing

1/2 C. fresh coriander, chopped 2 garlic cloves, crushed

Directions 1. Before you do anything, preheat the grill and grease it. 2. Season the lamb strips with some salt and pepper. Coat them with the Cajun seasoning and thread them into skewers. 3. Place them on the grill and cook them for 5 to 7 min on each side or until they are done. 4. Get a small mixing bowl: Whisk in it the sour cream with ranch dressing, coriander and cloves. 5. Serve your ranch sauce with the lamb kabobs. 6. Enjoy.

Grilled Lamb Kabobs with Ranch Sauce

87

RED RICE

and Beans

Prep Time: 1 min Total Time: 51 mins Servings per Recipe: 6 Calories 384.6 Fat 2.5g Cholesterol 0.0mg Sodium 514.9mg Carbohydrates 77.6g Protein 13.6g

Ingredients 1 large onion, chopped 2 garlic cloves 30 oz. canned red kidney beans, rinsed and drained 8 oz. low-sodium tomato sauce 2 green bell peppers, diced 1 tsp dried oregano

1 tsp dried thyme 1 tsp hot pepper sauce 2 C. brown rice 1/3 C. fresh chives

Directions 1. Prepare the rice by following the instructions on the package. 2. Place a large pan over medium heat. Heat in it the splash of oil. Cook in it the garlic with onion for 6 min. 3. Add to it the beans, tomato sauce, bell peppers, oregano, thyme, and hot pepper sauce. 4. Cook them until they start boiling. Lower the heat and put on the lid. Cook the stew for 16 min. serve it warm with the brown rice. 5. Enjoy.

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Red Rice and Beans

Saint Claude Quiche

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 329.9 Fat 12.1g Cholesterol 73.9mg Sodium 949.7mg Carbohydrates 34.6g Protein 19.3g

Ingredients 2 C. cooked white rice 1 tsp garlic powder 1 tsp onion powder 1/2 tsp salt 1 large egg, lightly beaten cooking spray 1 oz. cheddar cheese, shredded 1/2 C. onion, diced 1/2 C. celery, diced 1/2 C. red bell pepper, diced 1 tsp garlic, minced

3 oz. Andouille sausages 3/4 C. egg substitute 2 large egg whites, lightly beaten 1/4 C. plain yogurt 1/4 tsp salt 1/4 tsp hot pepper sauce 1 oz. cheddar cheese

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Get a large mixing bowl: Mix in it the white rice with garlic powder, onion powder, salt and beaten egg. 3. Pour the mix into a greased baking glass dish. Top it with 1/4 C. of cheese. 4. Place a large pan over medium heat. Heat a splash of oil in it. Cook in it the onion with celery, bell pepper, garlic and sausage. Cook them for 6 min. 5. Spread the mix over the rice layer. 6. Get a mixing bowl: Whisk in it the egg substitute with egg whites, yogurt, salt and hot pepper sauce. Spread the mix over the veggies layer. 7. Sprinkle the remaining cheese on top. Place the casserole in the oven and let it cook for 35 min. serve it warm. 8. Enjoy. Saint Claude Quiche

89

CREOLE

Penne

Prep Time: 10 min Total Time: 40 mins Servings per Recipe: 4 Calories 436.7 Fat 106.2mg Cholesterol 329.4mg Sodium 11.7g Carbohydrates 36.2g Protein 436.7

Ingredients 4 boneless skinless chicken breasts 6 tbsp Cajun seasoning 1 packages chopped spinach 2 tbsp butter or 2 tbsp margarine 2 tbsp flour 2 C. milk 1/4 C. parmesan cheese

1/2 tsp garlic powder salt and pepper 1 package mostaccioli noodles, or penne 4 tbsp olive oil

Directions 1. Cook the noodles by following the instructions on the package. 2. Place a heavy saucepan over medium heat. Heat in it the butter. Mix into it the flour and cook it until it becomes golden. 3. Add to them the milk gradually while whisking all the time. Stir in the spinach, cheese, garlic powder, salt and pepper. 4. Let the sauce cook for 5 to 7 min while stirring it until it becomes thick. 5. Place a large skillet over medium heat. Heat the oil in it. 6. Season the chicken breasts with Cajun seasoning, a pinch of salt and pepper. Cook the chicken breasts in the hot pan 5 to 8 min on each side. 7. Serve your pasta warm with the golden chicken breasts and cheese sauce. 8. Enjoy.

92

Creole Penne

Cajun

Gumbo

Prep Time: 40 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 1201.9 Fat 76.6g Cholesterol 167.2mg Sodium 1645.3mg Carbohydrates 69.0g Protein 55.2g

Ingredients 1/4 C. all-purpose flour 1 tsp salt 1/2 tsp black pepper 1/4 tsp cayenne 1 tsp paprika 1/2 tsp onion powder 1/2 tsp garlic powder 6 chicken breasts, cubed 1/4 C. vegetable oil 1 C. all-purpose flour 1 C. lard

2 C. chopped onions 1 1/2 C. chopped green bell peppers 1 1/2 C. chopped celery 2 quarts chicken stock 3/4 lb andouille sausage, cubed 2 garlic cloves, minced 3 C. cooked rice

Directions 1. Get a large mixing bowl: Toss in it the spices with chicken and 1/4 C. of flour. 2. Place a large pan over medium heat. Heat the oil in it. Add the chicken in batches and coo them for 5 min per batch. 3. Place a pot over medium heat. Melt the lard in it. Add the flour and mix it well then cook it until it becomes golden brown. 4. Add the veggies and mix them well. Add to it the stock gradually while mixing them all the time. 5. Cook them until they start boiling. Stir in the chicken, sausage, and garlic. Lower the heat and let the stew cook for 60 min. 6. Adjust the seasoning of your gumbo then serve it warm. 7. Enjoy.

Cajun Gumbo

93

MI TIGA’S

Stew

Prep Time: 30 min Total Time: 2 hrs 30 mins Servings per Recipe: 12 Calories 511 kcal Fat 31.2 g Carbohydrates 34.4g Protein 23.7 g Cholesterol 96 mg Sodium 804 mg

Ingredients 3 lb. ground beef 2 large onions, diced 2 tbsp chili powder 6 potatoes, diced 1 lb. carrots, diced 3 C. white hominy 3 (8 oz.) cans whole peeled tomatoes with liquid, chopped

2 (4 oz.) cans chopped green chiles, with juice 3 C. beef broth 1/2 tsp salt 1/2 tsp ground black pepper

Directions 1. 2. 3. 4. 5.

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Heat a large skillet on medium heat and cook the beef till browned completely. Stir in the onions and sauté till soft and translucent. Stir in the chili powder and cook for about 2 minutes. Stir in the potatoes, carrots, hominy, tomatoes, chilies, beef broth, salt and pepper. Reduce the heat and simmer for about 2 hours.

Mi Tiga’s Stew

Huevos

Rancheros (Mesa Scrambled Eggs)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 494 kcal Fat 32.9 g Carbohydrates 24.2g Protein 26.6 g Cholesterol 247 mg Sodium 1194 mg

Ingredients 2 tbsp vegetable oil 4 (6 inch) corn tortillas 1 C. refried beans with green chilies 1 tsp butter 4 eggs

1 C. shredded Cheddar cheese 8 slices turkey bacon, cooked and crumbled 1/2 C. salsa

Directions 1. In a small skillet, heat the oil on medium-high heat and fry tortillas, one at a time till firm. 2. Transfer the tortillas onto a paper towel lined plate to drain. 3. Meanwhile in a microwave safe dish, place the refried beans and butter and microwave, covered till heated completely. 4. In the same skillet, fry the eggs till desired doneness. 5. Place each tortilla onto 1 plate. 6. Place a layer of beans over each tortilla and top with cheese, a fried egg, crumbled bacon and salsa..

Huevos Rancheros

95

HOW TO MAKE

Chimichangas

Prep Time: 10 min Total Time: 3 hrs 10 mins Servings per Recipe: 4 Calories 714 kcal Fat 46.6 g Carbohydrates 35.9g Protein 38 g Cholesterol 151 mg Sodium 1176 mg

Ingredients 2 lb. boneless beef chuck roast, trimmed of fat 1/4 C. water 1 1/2 C. beef broth 3 tbsp red wine vinegar 2 tbsp chili powder 1 tsp ground cumin 4 (8 inch) flour tortilla

3 tbsp butter, melted 1 C. salsa 1/2 C. shredded Monterey Jack cheese 1/2 C. sour cream

Directions 1. In a Dutch oven, add the beef and water on medium heat and cook, covered for about 30 minutes. Uncover and cook for about 10 minutes. 2. In a bowl, mix together the beef broth, red wine vinegar, chili powder and cumin. 3. Place the broth mixture over the beef and cook, covered for about 2 hours. 4. Remove from the heat and keep aside to cool. 5. Shred the beef and mix with pan juices. 6. Set your oven to 500 degrees F. 7. Coat both sides of each tortilla with the melted butter. 8. Place the shredded beef in the center of each tortilla. 9. Fold ends over the filling and then fold sides to center to make a packet. 10. Place burritos in a 13x9-inch baking dish, seam side down. 11. Cook in the oven for about 8-10 minutes. 12. Serve these burritos alongside the shredded cheese, sour cream and salsa.

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How to Make Chimichangas

Vegetarian

Mesa Quesadillas

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 363 kcal Fat 14.5 g Carbohydrates 45.6g Protein 13.9 g Cholesterol 26 mg Sodium 732 mg

Ingredients 2 tsp olive oil 3 tbsp finely chopped onion 1 (15.5 oz.) can black beans, drained and rinsed 1 (10 oz.) can whole kernel corn, drained 1 tbsp brown sugar 1/4 C. salsa 1/4 tsp red pepper flakes

2 tbsp butter, divided 8 (8 inch) flour tortillas 1 1/2 C. shredded Monterey Jack cheese, divided

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan, heat the oil on medium heat and sauté the onion for about 2 minutes. Stir in the beans, corn, sugar, salsa and pepper flakes and cook for about 3 minutes. In a large skillet, melt 2 tsp of the butter on medium heat. Place 1 tortilla in the skillet and sprinkle evenly with the cheese. Top with some of the bean mixture and cover with another tortilla. Cook till the bottom of tortillas becomes golden brown from both sides. Repeat with the remaining tortillas and filling.

Vegetarian Mesa Quesadillas

97

QUESADILLAS

Sedona

Prep Time: 25 min Total Time: 55 mins Servings per Recipe: 4 Calories 673 kcal Fat 29.1 g Carbohydrates 72.8g Protein 31 g Cholesterol 65 mg Sodium 979 mg

Ingredients 2 tomatoes, diced 1 onion, finely chopped 2 limes, juiced 2 tbsp chopped fresh cilantro 1 jalapeño pepper, seeded and minced salt and pepper to taste 2 tbsp olive oil, divided 2 skinless, boneless chicken breast halves - cut into strips

1/2 onion, thinly sliced 1 green bell pepper, thinly sliced 2 cloves garlic, minced 4 (12 inch) flour tortillas 1 C. shredded Monterey Jack cheese 1/4 C. sour cream, for topping

Directions 1. In a small bowl, mix together the tomatoes, onion, lime juice, cilantro, jalapeño pepper, salt and pepper. 2. In a large skillet, heat 1 tbsp of the olive oil and sear the chicken till cooked through. 3. Transfer the chicken into a plate and keep aside. 4. In the same skillet, heat the remaining 1 tbsp of the olive oil and sauté the sliced onion and green pepper till tender. 5. Stir in the minced garlic and sauté till aromatic. Stir in half of the pico de gallo and cooked chicken. Keep aside, covered to keep the mixture warm. 6. In a heavy skillet, heat 1 flour tortilla. 7. Spread 1/4 C. of the shredded cheese over the tortilla, followed by 1/2 of the chicken mixture and 1/4 C. of the cheese. Cover with another tortilla. 8. Cook till the bottom of tortillas becomes golden brown from both sides. 9. Remove the quesadilla from the skillet and cut into quarters. 10. Repeat with the remaining tortillas and filling. 11. Serve quesadillas with the sour cream and remaining pico de gallo. 98

Quesadillas Sedona

Arizona City Sirloin

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 342 kcal Fat 18.8 g Carbohydrates 3.7g Protein 37.6 g Cholesterol 120 mg Sodium 429 mg

Ingredients 1 lime, juiced 1 tbsp minced garlic 1 tsp dried oregano 1 tsp ground cumin 2 tbsp finely chopped canned chipotle peppers in adobo sauce

adobo sauce from canned chipotle peppers to taste 4 (8 oz.) beef sirloin steaks salt and pepper to taste

Directions 1. With a sharp knife, pierce the steaks on both sides and season with the salt and black pepper. 2. In a glass bowl, mix together the lime juice, garlic, oregano and cumin. 3. Stir in the chipotle peppers and adobo sauce. 4. Add the steaks and coat with the mixture generously. 5. Cover and refrigerate for about 1-2 hours. 6. Set your grill for high heat and lightly, grease the grill grate. 7. Remove the steaks from the bowl and discard the marinade. 8. Cook the steaks on the grill for about 6 minutes per side.

Arizona City Sirloin

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FRIED BREAD

from Arizona

Prep Time: 30 min Total Time: 1 hr Servings per Recipe: 8 Calories 479 kcal Fat 29 g Carbohydrates 48g Protein 6.5 g Cholesterol 0 mg Sodium 418 mg

Ingredients 4 C. all-purpose flour 1 tbsp baking powder 1 tsp salt 4 tbsp shortening

1 1/3 C. cold water 2 quarts oil for deep frying

Directions 1. 2. 3. 4. 5. 6. 7.

In a large bowl, sift together the flour, baking powder and salt. With a pasty blender, cut the shortening till a coarse crumbs like mixture is formed. Add the cold water and with your hands, mix till a smooth dough is formed. Place the dough onto a floured surface and knead for about 5 minutes. Divide the dough into 8 equal sized portions and shape each one into round balls. Cover the balls and keep aside. Place each dough ball onto a lightly floured surface and flatten into 1/2-inch thick lunch plate sized circle. 8. In a deep fryer, heat the oil to 375 degrees F and fry the dough in batches till browned from both sides. 9. With a slotted spoon, transfer the dough onto a paper towel lined plate to drain.

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Fried Bread from Arizona

Old Ranch

Road Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 391 kcal Fat 24.5 g Carbohydrates 35.1g Protein 10.5 g Cholesterol 0 mg Sodium 830 mg

Ingredients 1/3 C. fresh lime juice 1/2 C. olive oil 1 clove garlic, minced 1 tsp salt 1/8 tsp ground cayenne pepper 2 (15 oz.) cans black beans, rinsed and drained 1 1/2 C. frozen corn kernels

1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 C. chopped fresh cilantro

Directions 1. In a small jar, add the lime juice, olive oil, garlic, salt and cayenne pepper. 2. Cover the jar with the lid tightly and shake till all ingredients are well combined. 3. In a salad bowl, mix together the beans, corn, avocado, bell pepper, tomatoes, green onions and cilantro. 4. Shake the dressing and pour over the salad. 5. Gently, stir to combine and serve immediately.

Old Ranch Road Salad

103

BAKED

Burritos

Prep Time: 15 min Total Time: 45 mins Servings per Recipe: 6 Calories 916 kcal Fat 42 g Carbohydrates 92g Protein 43.9 g Cholesterol 122 mg Sodium 2285 mg

Ingredients 1 lb. ground beef 1/2 C. chopped onion 1 clove garlic, minced 1/2 tsp cumin 1/4 tsp salt 1/8 tsp pepper 1 (4.5 oz.) can diced green chile peppers 1 (16 oz.) can refried beans 1 (15 oz.) can chili without beans 1 (10.75 oz.) can condensed tomato

soup 1 (10 oz.) can enchilada sauce 6 (12 inch) flour tortillas, warmed 2 C. shredded lettuce 1 C. chopped tomatoes 2 C. shredded Mexican blend cheese 1/2 C. chopped green onions

Directions 1. Heat a large skillet on medium-high heat and cook the beef till browned completely. 2. Add the onion and cook till translucent. Drain the grease from the skillet. 3. In the skillet, add the garlic, cumin, salt, pepper, green chilies and refried beans and stir till well combined. 4. Turn off the heat but keep the skillet, covered on stove to keep the mixture warm. 5. In a pan, mix together the chili without beans, tomato soup and enchilada sauce on medium heat and cook till heated completely. 6. Turn off the heat but keep the skillet, covered on stove to keep the mixture warm. 7. Arrange each warmed tortilla onto a plate. 8. Place about 1/2 C. of the beef mixture in the center of each tortilla and top with lettuce and tomato. Roll up the tortillas over the filling tightly. 9. Place a generous amount of the sauce over each tortilla and sprinkle with the cheese and green onions. 10. Arrange the Tortillas onto a microwave safe plate and microwave for about 30 seconds.. 104

Baked Burritos

Rosa's

Sopapillas

Prep Time: 15 mins Total Time: 22 mins Servings per Recipe: 12 Calories 127 kcal Fat 6g Carbohydrates 16.1g Protein 2.2 g Cholesterol 0 mg Sodium 254 mg

Ingredients 2 C. all-purpose flour 2 tsp baking powder 1 tsp salt 2 tbsp shortening

3/4 C. water 2 C. vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large bowl, sift together the flour, baking powder and salt. With a pasty blender, cut the shortening till a coarse crumbs like mixture is formed. Add the water and with your hands, mix till a smooth dough is formed. Place the dough onto a floured surface and knead slightly. Divide the dough into 12 equal sized portions and shape each one into round balls. Cover the balls and keep aside. Place each dough ball onto a lightly floured surface and roll into thin circles. Cut each circle into equal sized triangles. In a deep-fryer, heat the oil to 375 degrees F and fry the dough triangles till golden brown, turning when the dough puffs. 10. With a slotted spoon, transfer the dough triangles onto a paper towel lined plate to drain.

Rosa's Sopapillas

105

LAKE LURE

Red Potato Stew

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 548 kcal Fat 20.3 g Carbohydrates 55g Protein 34.2 g Cholesterol 168 mg Sodium 1303 mg

Ingredients 1 pound smoked sausage links, sliced 10 frozen small corn cobs 10 small red potatoes 1 (3 ounce) package dry crab boil seasoning mix

1 1/2 pounds unpeeled, large fresh shrimp salt to taste

Directions 1. In a large pan, add the sausage, corn, potatoes, seasoning mix and enough water to cover on high heat and bring to a boil. 2. Reduce the heat to low and simmer for about 15 minutes. 3. Stir in the shrimp and simmer for about 2-3 minutes. 4. Drain the liquid from the skillet. 5. Stir in the salt and serve hot.

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Lake Lure Red Potato Stew

Annie's Grits

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 634 kcal Fat 32.5 g Carbohydrates 34.4g Protein 50.4 g Cholesterol 341 mg Sodium 1054 mg

Ingredients 3/4 C. uncooked grits 6 oz. garlic flavored processed cheese, cubed 1 pinch cayenne pepper 2 tbsp butter 2 tbsp olive oil 2 cloves garlic, minced

1 tomato, diced 2 lb. fresh shrimp, peeled and deveined 1/2 lemon, juiced salt to taste

Directions 1. Cook the grits according to package's directions. 2. Stir in the cubed cheese and cayenne pepper and reduce the heat to low to keep the mixture warm. 3. In a large skillet, heat the oil and butter on medium-high heat and sauté the garlic and tomato till the tomato begins to soften. 4. Stir in the shrimp and lemon juice and cook till the shrimp are pink. 5. Stir in the salt and remove from the heat. 6. Place the warm grits onto a serving platter and top with the shrimp mixture.

Annie's Grits

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HANDMADE

Carolina Hot Sauce

Prep Time: 50 mins Total Time: 1 hr 35 mins Servings per Recipe: 24 Calories 107 kcal Fat 8.7 g Carbohydrates 4.8g Protein 3.2 g Cholesterol 13 mg Sodium 450 mg

Ingredients 1 lb. turkey bacon, diced 1 red onion, diced 1 tbsp minced garlic 1 bunch green onions, sliced 2 green bell peppers, chopped 2 yellow bell peppers chopped 8 jalapeño peppers, chopped 2 poblano peppers, chopped 1/2 C. sliced mushrooms 8 roma tomatoes, diced

2 (10 oz.) cans diced tomatoes with green chile peppers, drained 1 tsp lime juice 3/4 C. chopped cilantro 2 tsp salt 2 tsp black pepper

Directions 1. 2. 3. 4.

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Heat a large skillet on medium heat and cook the bacon till crisp. Remove the bacon, reserving 1 tbsp of the bacon grease in the skillet. In the same skillet, add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer till the desired consistency of the sauce is acquired.

Handmade Carolina Hot Sauce

Hot Dinner

Prep Time: 20 mins

Bread

Total Time: 3 hrs Servings per Recipe: 20 Calories 206 kcal Fat 6.2 g Carbohydrates 32g Protein 5.4 g Cholesterol 42 mg Sodium 168 mg

Ingredients 1 1/2 C. milk 4 tbsp butter 2 eggs, beaten 1/2 C. white sugar 1 tsp vanilla extract 4 C. bread flour 3 tsp active dry yeast 1 tsp salt

1/4 C. white sugar 1/4 C. brown sugar 1/3 C. bread flour 1/4 C. butter 1 egg 1 tbsp water

Directions 1. In a small pan, add the milk and heat till it bubbles. Remove from the heat and stir in 4 tbsp of the butter till melted. Keep aside till the milk mixture becomes lukewarm. 2. In a bread machine pan, add the milk mixture, 2 eggs, 1/2 C. of the sugar, vanilla extract, 4 C. of the bread flour, yeast and salt. Select the Dough setting and press Start. 3. After the mixing is finished, leave the dough in the bread machine pan. 4. With a towel, cover the pan for about 45 minutes. Transfer the dough onto a lightly floured surface and divide into 2 equal sized portions. 5. Shape each dough portion into loaves. Arrange each bread loaf into 2 lightly greased 9x5-inch loaf pans. With the damp clothes, cover the bread loaves and keep aside for about 40 minutes. Set you oven to 350 degrees F. 6. In a small bowl, mix together 1/4 C. of the sugar, 1/4 of the brown sugar and 1/3 C. of the flour. With a pastry blender, cut in the butter till a coarse crumbs like mixture forms. 7. In another bowl, add 1 egg and 1 tbsp of the water and beat well. 8. Coat the bread loaves with the egg wash and sprinkle with the crumb topping. 9. Cook in the oven for about 30 minutes. Hot Dinner Bread

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PEANUT BUTTER

Bacon Sandwich

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 676 kcal Fat 40.2 g Carbohydrates 62.1g Protein 24.1 g Cholesterol 36 mg Sodium 1025 mg

Ingredients 3 tbsp peanut butter 2 slices white bread 1 banana, peeled and sliced

3 slices cooked turkey bacon 1 1/2 tsp butter

Directions 1. 2. 3. 4. 5.

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Spread the peanut butter over 1 side of 1 bread slice evenly. Place the banana slices over the buttered slice of bread, followed by the bacon. Place the remaining bread slice on top to make a sandwich. Spread the butter over the outside of the sandwich evenly. Heat a skillet on medium heat and cook the sandwich for about 4 minutes per side.

Peanut Butter Bacon Sandwich

Dove's

Prep Time: 25 mins

Cove Potatoes

Total Time: 50 mins Servings per Recipe: 10 Calories 226.3 Fat 6.6g Cholesterol 19.0mg Sodium 75.2mg Carbohydrates 37.0g Protein 5.7g

Ingredients 4 -5 large potatoes, peeled 3 large onions, sliced 4 tbsp butter 1/2 C. flour

2 C. milk salt and pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else and grease a baking dish. In a pan of the boiling water, cook the potatoes till halfway done. Cut the potatoes into 1/4-inch thick slices and keep aside. In a skillet, melt the butter and sauté the onions till transparent. Sprinkle the flour on top and sauté till the flour begins to darken a little. Add the milk and cook till desired consistency, stirring continuously. Stir in the sliced potatoes, salt and pepper and transfer into the prepared baking dish. Cook in the oven till the top becomes golden brown.

Dove's Cove Potatoes

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BANANA MAYO

Sandwich

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 476 kcal Fat 30.2 g Carbohydrates 52.1g Protein 10.1 g Cholesterol 36 mg Sodium 1025 mg

Ingredients 2 slices white bread 1 1/2 tbsp mayonnaise 1 banana, peeled and sliced

Directions 1. Slice your banana into small pieces. 2. Lay out your bread and coast each side evenly with the mayo. 3. Place the banana one side of the bread and form a sandwich.

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Banana Mayo Sandwich

Tennessee

Prep Time: 2 mins

Tilapia

Total Time: 22 mins Servings per Recipe: 5 Calories 71.7 Fat 2.6g Cholesterol 22.6mg Sodium 25.7mg Carbohydrates 3.0g Protein 9.6g

Ingredients 1/2 pint cherry tomatoes 4 garlic cloves, minced 2 tsp extra virgin olive oil 2 tbsp pesto sauce 1 lemon 2 (4 oz.) tilapia fillets

salt and pepper GARNISH lemon wedge

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a bowl, add the tomatoes, garlic, olive oil and a little salt and pepper and gently, mix. 3. Transfer the mixture into a baking sheet and cook in the oven for about 10 minutes. 4. In a bowl, add some of the lemon juice and pesto and mix well. 5. Season the tilapia fillets with the salt and pepper. 6. Spread the pesto mixture over the top of each tilapia fillet. 7. Cut the juiced lemon halves in half again. 8. Arrange 4 lemon pieces onto a baking sheet. 9. Place each fillet over 2 lemon pieces. 10. Cook in the oven for about 10 minutes. 11. Place 1 fillet in each serving plates. 12. Divide the tomato mixture in both plates. 13. Serve alongside the lemon wedges.

Tennessee Tilapia

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BBQ SIRLOIN

Nashville Style

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 247.5 Fat 7.7g Cholesterol 75.6mg Sodium 801.1mg Carbohydrates 18.1g Protein 26.1g

Ingredients 1 onion ( chopped) 1 tbsp butter 1 tbsp prepared mustard 1 tbsp Worcestershire sauce 1 tbsp distilled white vinegar 2 tbsp brown sugar

1/2 tsp salt 1/2 tsp ground black pepper 1/2 C. catsup 1 lb sirloin, cut into cubes

Directions 1. 2. 3. 4.

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In a large skillet, melt the butter on medium heat and sauté the onions till tender. Add the meat and cook till browned completely. Stir in the mustard, Worcestershire sauce, vinegar, salt, pepper, sugar and catsup. Reduce the heat and simmer, covered for about 45 minutes, stirring occasionally.

BBQ Sirloin Nashville Style

Tennessee

Mac and Cheese

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 832.2 Fat 51.6g Cholesterol 196.5mg Sodium 1166.6mg Carbohydrates 53.2g Protein 38.2g

Ingredients 16 oz. large elbow macaroni 1 lb cheddar cheese 8 oz. monterey jack cheese 8 oz. Velveeta cheese 2 eggs 2 1/2 C. milk 1/2 C. real butter

2 tsp all-purpose flour 1/4 tsp salt 2 tsp black pepper 2 tsp olive oil

Directions 1. In a large pan of the boiling water, cook the macaroni with oil till tender. 2. Meanwhile, shred the cheddar cheese and the Monterey Jack cheese and place onto separate plates. 3. Cut the Velveeta cheese into the chunks. 4. In a bowl, add the milk, eggs, salt, pepper, flour and melted butter and mix till well combined. 5. Drain the macaroni and rinse under the cold water. 6. Place the macaroni into a large baking dish. 7. Add about half of the cheddar cheese, all of the Monterey Jack cheese and Velveeta cheese chunks in the baking dish and mix well. 8. Place the milk and egg mixture over the macaroni and mix well. 9. Sprinkle with the remaining cheddar cheese evenly. 10. Cook in the oven for about 30 minutes.

Tennessee Mac and Cheese

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CATFISH

Lunch Box

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 5 Calories 426.5 Fat 9.8g Cholesterol 91.0mg Sodium 231.7mg Carbohydrates 61.0g Protein 24.2g

Ingredients 1 -2 lb. catfish nuggets 1 egg 2 C. buttermilk 3 C. cornmeal

salt and pepper oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a large bowl, add the egg and with a fork, beat well. Add the buttermilk and beat till well combined. In another large bowl, mix together the cornmeal, salt and pepper. Rinse the nuggets. Dip the nuggets into the milk mixture and then coat with the cornmeal mixture evenly. In a skillet, add the enough oil that reaches halfway up. Heat the oil on medium-high heat and fry the nuggets for about 3 minutes. Flip the side and fry for about 2-3 minutes.

Catfish Lunch Box

Black Bean

Shoe Peg Salad

Prep Time: 8 hrs Total Time: 8 hrs Servings per Recipe: 15 Calories 247.0 Fat 12.8g Cholesterol 0.0mg Sodium 1219.2mg Carbohydrates 29.7g Protein 6.9g

Ingredients 2 (15 7/8 oz.) cans black-eyed peas, drained 2 (10 oz.) cans shoe peg corn 2 (10 oz.) cans Ro-Tel tomatoes, drained 1 (15 7/8 oz.) cans black olives, chopped 1 green pepper, chopped really small 1 red pepper, chopped really small 1 (15 7/8 oz.) cans black beans, drained 1 larger purple onion, chopped really small 3 ripe tomatoes, chopped small

1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1 tsp chili powder 1 tsp parsley flakes 16 oz. house Italian dressing

Directions 1. In a large bowl, add all the ingredients and mix well. 2. Refrigerate for at least 8 hours before serving.

Black Bean Shoe Peg Salad

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HOW TO MAKE

Collard Greens

Prep Time: 25 mins Total Time: 3 hrs 25 mins Servings per Recipe: 6 Calories 102.7 Fat 11.4g Cholesterol 10.8mg Sodium 17.1mg Carbohydrates 0.0g Protein 0.0g

Ingredients 4 bunches collard greens 1/3 C. cold bacon grease 1/2 C. chicken broth

salt and pepper 2 pinches sugar

Directions 1. 2. 3. 4. 5.

Fill a large sink with cold water. Place the greens for about 20 minutes. Carefully, remove the greens from the sink and rinse under running cold water. Tear the greens into pieces, discarding the thick veins and stems. In a large pan, heat the bacon grease on medium-high heat and cook the greens for about 2 minutes, tossing continuously. 6. Stir in the broth, salt, pepper and sugar and simmer, covered for about 3-6 hours.

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How to Make Collard Greens

Chicken Tenders

Tennessee Style

Prep Time: 1 hr 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 460.7 Fat 21.5g Cholesterol 169.3mg Sodium 826.0mg Carbohydrates 28.7g Protein 36.9g

Ingredients 4 (200 g) chicken breast fillets ( boneless and skinless) 1/2 C. milk 2 eggs ( lightly beaten) 1 tbsp lemon juice 1 C. plain flour 2 tsp dried thyme 2 tsp rosemary 2 tsp paprika 1 tsp salt 1/2 tsp garlic powder

peanut oil (for deep frying) Pepper Mayo 1 C. mayonnaise 1/2 C. sour cream 2 spring onions, minced 1 tbsp green peppercorn 1 tbsp chives 2 tsp capers tsp French mustard

Directions 1. Cut the chicken fillets into long strips. 2. In a bowl, add the milk and chicken strips and keep aside for about 1 hour. 3. Meanwhile for the mayonnaise in a bowl, add all the ingredients and mix till well combined. Refrigerate till using. 4. Drain the chicken strips, reserving the milk. 5. In the bowl of the milk, add the eggs and lemon juice and beat till well combined. 6. In another bowl, mix together the flour, spices and salts. 7. Coat the chicken strips with the seasoned flour evenly. 8. Now, dip in the egg mixture and then again, coat with the seasoned flour. 9. In a deep fryer, heat the oil and fry the chicken strips in batches till golden brown. 10. With a slotted spoon, transfer the chicken strips onto a paper towel lined plate to drain. 11. Serve alongside the mayonnaise. Chicken Tenders Tennessee Style

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SWEET ONIONS

and Okra

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 6 Calories 39.9 Fat 0.2g Cholesterol 0.0mg Sodium 8.0mg Carbohydrates 9.0g Protein 1.8g

Ingredients 1 1/2 C. sweet onions, chopped 2 1/2 C. okra, sliced 3 medium tomatoes, chopped

salt & freshly ground black pepper hot sauce

Directions 1. In a Dutch oven, add all the ingredients except the salt and pepper on medium heat and cook till desired doneness of the onion and okra. 2. Stir in the salt and pepper and serve.

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Sweet Onions and Okra

Fresh Blueberry Iced Tea

Prep Time: 5 mins Total Time: 17 mins Servings per Recipe: 6 Calories 1111.4 Fat 1.9g Cholesterol 0.0mg Sodium 22.1mg Carbohydrates 285.7g Protein 4.3g

Ingredients 4 C. fresh blueberries, rinsed and drained 2 C. water 1 C. sugar

Directions 1. 2. 3. 4.

In a pan, add the blueberries and water and bring to a boil. Reduce the heat and simmer for about 10 minutes. Line a sieve with the cheesecloth and arrange over a bowl. Add the blueberry mixture in the sieve and with a spoon, press gently to release the juice. 5. Discard the pulp and transfer the juice into a pan on medium heat. 6. Add the sugar and cook till the sugar dissolves completely, stirring continuously. 7. Now, bring to a boil and cook for about 2 minutes. 8. Remove from the heat and keep aside to cool. 9. Refrigerate to chill completely before serving. 10. Add 2 tbsp of the syrup in each glass of prepared iced tea and stir well. 11. Serve with a garnishing of the lemon slices.

Fresh Blueberry Iced Tea

125

MEXICAN

Pizzas

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 230 kcal Fat 11.4 g Carbohydrates 22.2g Protein 10.4 g Cholesterol 18 mg Sodium 346 mg

Ingredients 2 tsps canola oil 1/2 C. diced onion 1/2 C. diced green bell pepper 2 (6 inch) flour tortillas 1/4 tsp dried oregano 1/8 tsp garlic powder

1 tomato, sliced 1/2 C. shredded mozzarella cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Begin to stir fry your peppers and onions in oil for 7 mins. 3. Layer your tortillas on a cookie sheet and then layer: mozzarella, oregano, tomatoes, garlic powder, onion mix, and oregano. 4. Place everything in the oven for 9 mins. 5. Enjoy.

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Mexican Pizzas

Flaming Beef Roast I

Prep Time: 20 mins Total Time: 5 hrs 15 mins Servings per Recipe: 6 Calories 452 kcal Fat 24.1 g Carbohydrates 3.6g Protein 52.5 g Cholesterol 1166 mg Sodium 855 mg

Ingredients 2 tsps salt 2 tsps freshly ground black pepper 2 tsps garlic powder 1 1/2 tsps paprika 1 tsp onion powder 1 tsp dried rosemary 1/4 tsp cayenne pepper 1 (2 1/2 lb) beef tri-tip roast

1/3 C. red wine vinegar 1/3 C. vegetable oil 4 cloves crushed garlic 1/2 tsp Dijon mustard

Directions 1. Get a bowl, combine: cayenne, salt, rosemary, black pepper, onion powder, garlic powder, and paprika. 2. Now lay your beef into a casserole dish and top the meat with the spices. 3. Place a covering of plastic on the dish and put everything in the fridge for 5 hrs. 4. Get a bowl, combine: Dijon, vinegar, crushed garlic, and veggie oil. 5. Stir the mix until everything is even. 6. Now leave your beef to stand for 40 mins outside of the fridge. 7. Begin to get your grill hot and coat the grate with the veggie oil mix. 8. Grill the beef for 5 mins per side and baste it continually until the meat is done. 9. This should take about 25 mins of basting and grilling. 10. Enjoy.

Flaming Beef Roast I

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FLAMING BEEF

Roast II

Prep Time: 15 mins Total Time: 4 hrs Servings per Recipe: 10 Calories 214 kcal Fat 9.3 g Carbohydrates 0.3g Protein < 30.4 g Cholesterol 105 mg Sodium 1083 mg

Ingredients 1 tbsp salt 1 1/2 tsps garlic salt 1/2 tsp celery salt 1/4 tsp ground black pepper 1/4 tsp onion powder 1/4 tsp paprika 1/4 tsp dried dill

1/4 tsp dried sage 1/4 tsp crushed dried rosemary 1 (2 1/2 lb) beef tri-tip roast

Directions 1. Get a bowl, combine: rosemary, salt, sage, garlic salt, dill, celery salt, paprika, black pepper, and onion powder. 2. Drizzle some water all over your beef then coat it with the dry rub. Place the beef in the fridge for 3 hrs. 3. Now get your grill hot then oil the grate. 4. Sear and brown the meat with a heat level of heat on the grill, then remove the beef and set the heat to low and cook the beef for 90 mins. 5. After the beef is done grilling cover it in foil and let it stand for 20 mins. 6. Enjoy.

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Flaming Beef Roast II

Crab

Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 581 kcal Fat 43.2 g Carbohydrates 19g Protein 34.3 g Cholesterol 352 mg Sodium 1701 mg

Ingredients 4 eggs 1 head iceberg lettuce, shredded 1/4 cucumber, thinly sliced 1/2 lb crabmeat 8 oz. cooked shrimp 1 avocado - peeled, pitted and sliced 8 cherry tomatoes, halved 2/3 C. mayonnaise

1/3 C. hot chili sauce 2 tbsps sweet pickle relish salt and pepper to taste 1 tbsp diced fresh parsley 1 lemon - cut into wedges, for garnish

Directions 1. Get your eggs boiling in water. 2. Once the water is boiling place a lid on the pot, shut the heat, and let the eggs sit in the water for 15 mins. 3. Now remove the shells and chop the eggs. 4. Get a bowl, combine: eggs, lettuce, tomatoes, cucumbers, avocado, crab, and shrimp. 5. Get a 2nd bowl, combine: pepper, mayo, salt, chili sauce, and relish. 6. Combine both bowls and toss the ingredients to evenly distribute the dressing. 7. Garnish your servings with lemon and parsley. 8. Enjoy..

Crab Salad

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CALIFORNIA

Breakfast Drink

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 1 Calories 281 kcal Fat 0.9 g Carbohydrates 57.4g Protein 12.9 g Cholesterol 4 mg Sodium 155 mg

Ingredients 7 large strawberries 1 (8 oz.) container lemon yogurt 1/3 C. orange juice

Directions 1. Get a bowl and place your strawberries in it. Put everything in the freezer for 2 hours. 2. Once the strawberries are frozen grab your blender and combine: orange juice, yogurt, and the strawberries. 3. Continue pulsing the mix until it’s smooth then serve. 4. Enjoy.

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California Breakfast Drink

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